Description
Crispy, golden onion katsu made with onion slices coated in flour, egg, and panko and fried until crunchy.
Note: You will need toothpicks for this recipe. I don’t recommend making this without them, as the onions will fall apart!
Ingredients
Units
Scale
- 2 large yellow onions
- 1/2 cup flour, plus more as needed
- 2 eggs
- 1 cup panko, plus more as needed
- Salt and pepper, optional (I find the onion to be flavorful enough on its own)
Katsu Sauce (just mix and enjoy):
- 1/2 cup ketchup
- 4 tablespoons Worcestershire sauce
- 3 tablespoon oyster sauce
- 1 tablespoon brown sugar (substitute honey or any other sweetener)
Instructions
- Cut each onion in half, then cut each half in half again.
- Take one onion section and, starting at one end of the section, insert a toothpick straight through all of the onion layers, from the outside edge toward the center. This holds the layers together while you slice. If you are confused, I recommend watching my video above!
- Cut the onion into thin slices. Before making each next slice, insert another toothpick through the onion at that end. Continue cutting and adding a toothpick before each slice so the individual onion layers stay together. Keep the toothpicks in the onions. Again, check out my video if you need a little guidance on this step!
- Set up your dredging station with the flour, beaten eggs, and panko in three separate bowls.
- Carefully dredge each onion piece in flour, then egg, then panko, making sure it’s well coated in each.
- Heat the oil to 350°F (175°C) before frying the onion katsu. Fry the onion katsu in the hot oil until golden brown and crispy on the outside. Remove and drain on a rack or paper towels.
- Serve hot and enjoy on its own or alongside tonkatsu and store-bought or my homemade katsu sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes