- 8 small onions (we used small pickling onions; red, brown and white) peeled and quartered
- Vegetable oil, to shallow fry
- 1/2 cup (50g) cornflour, to dust
- Sweet soy sauce (kecap manis), to serve
- Shredded dried seaweed, to sprinkle
- Toasted black sesame seeds, to sprinkle
- Dried ground chilli, to sprinkle
For the Miso Onion Purée:
- 2 brown onions, thinly sliced
- 1/2 cup (125ml) sake
- 1 tbsp salt flakes
- 100g silken tofu, chopped
- 1 tbsp white miso paste
- 2 tbsp sesame oil
- 1 tbsp rice wine vinegar
Gently separate the layers of the small onions to create petals and place in a bowl of iced water (this will help the layers separate further). Set aside.
For the miso onion purée, combine the onion, sake and salt in a medium saucepan over medium low heat. Cover with a lid and cook for 10-12 minutes, stirring occasionally, or until the onion is very soft.
Remove from the heat and add the tofu, white miso paste, sesame oil and vinegar and blend using a hand-held stick blender until smooth.
Fill a medium saucepan halfway with oil and place over medium heat until 180°C. Drain the small onions, shaking off excess water. Working in batches, dip the onions into the cornflour, shaking off any excess. Fry for 3 minutes or until golden and crispy. Drain on paper towels.
To serve, spoon miso onion purée onto 4 plates. Scatter with onion petals, drizzle with kecap manis, and sprinkle on seaweed, sesame seeds and chilli.
Smart Tip: A staple in most savoury recipes, onions are not only favoured for their flavour, but for their nutritional value. Not only do these bulbs contain antibacterial properties, they can help to improve heart health and regulate blood sugars. Hugely versatile, onions can be enjoyed raw, grilled, caramelised, pan fried and simmered.