as needed (or enough to cover the onions in a frying pan))
Slice each onion into four round slices across the grain, each about 1 cm thick. Then skewer each slice with a toothpick (horizontally through the edge toward the center) to prevent the rings from coming apart.
Spread the miso on the onions.
Top with a shiso leaf.
Then sandwich together with the other slice of onion.
Combine the ☆ ingredients for the batter (it should be slightly thicker than tempura batter), dredge the skewered ingredients from Step 4, then evenly coat in panko.
Deep fry in medium hot oil (180℃) to a golden brown. Remove the toothpicks, cut each in half, then transfer to a serving plate.
Variation: Add [Shio-Koji Soboro] (Recipe ID: 1557877) to the sweet miso. It can be stored in the freezer, so it's very handy. Just sprinkle it onto the miso and sandwich.
Story Behind this Recipe
Since sweet onions in season cook through quickly, I tried out this recipe to feature their fresh sweetness by deep frying thick slices of them.
When sweet onions are in season, they cook through quickly. You can truly enjoy the sweetness of the onions when they're fried this way. Since these are skewered with toothpicks, the rings will stay together, making dredging a lot easier.