Recipe
95-Year-Old Rokusaburo Michiba's Secret: Deep-Fried Onion with Furikake Soy Sauce | #154
Ingredients
- Onion,to taste
- Potatostarch, to taste (equal amount to flour)
- Flour,to taste (equal amount to potato starch)
- Kinome(sansho leaves), to taste
- Bonitoflakes, 20g
- Soysauce, 50 ml
- Ichimi(or shichimi) chili pepper, to taste
- Toastedsesame seeds, to taste
- Fryingoil, to taste
About "Deep-Fried Onion with Furikake Soy Sauce"
This dish features paper-thinly sliced onions coated in an equal blend of potato starch and flour, then deep-fried at 170°C (340°F) for about 2 minutes until perfectly crispy. The fried onions are generously tossed in a savory "furikake soy sauce" made from bonito flakes, soy sauce, ichimi (or shichimi) chili pepper, and toasted sesame seeds, then garnished with finely chopped kinome (sansho leaves). The natural sweetness and crunchy texture of the onions pair beautifully with the Japanese seasonings, making it an excellent appetizer for beer. It can easily be recreated at home by shallow-frying in a pan.
Tips for Making "Deep-Fried Onion with Furikake Soy Sauce"
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Prep
- Slice the onion paper-thin using a mandoline. Uniform thinness is key to achieving a crispy texture.
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Coating Powder
- Thoroughly coat the sliced onions in a 1:1 blend of potato starch and flour. This ratio is the secret to the crispy texture.
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Heat Control
- Set the frying oil to 170°C (340°F) and fry thoroughly for about 2 minutes. Remove once they turn golden brown and fragrant.
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Oil Quality
- As Michiba-san emphasizes, using oil that is as clean (fresh) as possible ensures a better flavor.
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Finishing
- Generously toss the freshly fried onions in the furikake soy sauce, then garnish with finely chopped kinome before serving.
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Home Cooking Tip
- Even without a deep fryer, you can easily make this by shallow-frying in a pan.
Ingredients for "Deep-Fried Onion with Furikake Soy Sauce"
9 items* Tap ingredient names to find on Amazon
How to Make "Deep-Fried Onion with Furikake Soy Sauce"
- 1
Use a mandoline slicer to slice the onion paper-thin.
- 2
Mix equal parts potato starch and flour to create the coating powder.
- 3
Thoroughly coat the sliced onions with the flour mixture.
- 4
Heat frying oil to 170°C (340°F), add the coated onions, and deep-fry for about 2 minutes. Remove from the oil once they turn golden brown and fragrant.
- 5
Make the furikake soy sauce. Combine 20g of bonito flakes with 50 ml of soy sauce, then add ichimi (or shichimi) chili pepper and toasted sesame seeds to taste, and mix well.
- 6
Generously toss the freshly fried onions in the furikake soy sauce.
- 7
Garnish with finely chopped kinome, plate, and serve.
Detailed Commentary on "Deep-Fried Onion with Furikake Soy Sauce"
* Content organized by topics from the video.
The Happiest Memory of a 95-Year Life
When asked about the happiest moment of his life, 95-year-old Iron Chef Rokusaburo Michiba surprisingly answered, 'Passing the blowfish (fugu) preparation exam when I was 22 or 23.' At the time, a license was mandatory to handle fugu in restaurants, making it a crucial milestone in his culinary career. Michiba-san still clearly remembers his examinee number, '1082,' and fondly recalled the immense relief he felt upon passing. When the staff mentioned they were expecting a romantic story like meeting his wife, he expressed deep gratitude and love for his late wife, saying, 'I still feel sorry for putting her through so many hardships, and I always pray before her altar.'
A Message for the Youth: 'Hold On Tight'
The message Michiba-san wrote on a calligraphic board for the younger generation was 'Hold on tight' (shigamitsuku). Explaining the true meaning behind these words, he passionately shared, 'No matter how tough things get, you just have to push through. It is vital to overcome obstacles, even if you have to cling on for dear life.' Coming from an Iron Chef who has weathered countless hardships throughout his long culinary career, these words carry profound weight and conviction. It serves as a warm encouragement to young people, reminding them that even in the most painful situations, refusing to give up and persevering will eventually pave the way forward.
Today's Featured Ingredient: The Humble Onion
The star of today's dish is a plump, beautiful onion. Using this common everyday ingredient, Michiba-san introduces his recipe for 'Deep-Fried Onion with Furikake Soy Sauce.' He confidently begins cooking, saying, 'Deep-fried onion is incredibly delicious.' With the Iron Chef's unique ideas and techniques, this household staple is transformed into an extraordinary appetizer. The cooking process, packed with Michiba-style secrets that maximize the ingredient's natural flavors through simple steps, begins here.
Paper-Thin Slices and the Special Flour Blend
The first step is slicing the onion. Michiba-san deftly uses a mandoline to slice the onion paper-thin. At first, he jokingly stops after slicing just a tiny bit, saying, 'This should be enough, right?' But after the staff teases him, saying, 'Is that all? Let's do a bit more!', his apprentice steps in to slice a generous amount. The sliced onions are then coated in a special 'coating powder' made of equal parts potato starch and flour. Thoroughly coating the onions with this blend is the key to achieving a uniquely crispy texture when fried.
Frying to a Crisp in Clean Oil at 170°C
Standing in front of the kitchen fryer, Michiba-san admires the oil, exclaiming, 'Ah, so clean!' He smiles happily when the staff remarks, 'You really do love clean oil.' The frying oil is set to 170°C (340°F). He adds the coated onions and fries them thoroughly for about 2 minutes. Unlike typical onion rings, deep-frying these thin slices removes their moisture, resulting in an incredibly crispy texture. Once they turn golden brown and release a savory aroma, they are lifted from the oil.
Furikake Soy Sauce: A 5-Year History
The freshly fried onions are paired with Michiba-san's special 'furikake soy sauce.' This seasoning holds sentimental value, as it was featured in the very first video of this YouTube channel when Michiba-san was 90 years old. When the staff notes, 'Five years have passed since then,' Michiba-san reflects warmly, saying, 'Time really flies.' The crispy fried onions are generously tossed in this furikake soy sauce, garnished with finely chopped kinome, and beautifully plated to complete the dish.
Tasting: A Fusion Flavor Perfect with Beer
Michiba-san tastes the completed 'Deep-Fried Onion with Furikake Soy Sauce' alongside director Mr. Tanaka. Taking a bite, Michiba-san beams with a wide smile, saying, 'Delicious!' Mr. Tanaka also praises it highly: 'The sweetness of the onion really stands out, and the crispy texture is wonderful. The saltiness of the furikake soy sauce matches perfectly.' While onions often lean Western in flavor, the addition of the furikake soy sauce and kinome instantly infuses a Japanese touch, creating a superb East-meets-West fusion. Michiba-san happily remarks, 'This is the ultimate summer snack to enjoy with a cold beer,' while highlighting how easily it can be made at home by simply shallow-frying in a pan.
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鉄人の台所
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