1. To make dipping sauce: In a small bowl, combine grated parmesan cheese, chopped garlic, honey, mayonnaise, salt and pepper. Stir well and set aside.
2. Cut off the top of onion and remove the skin. Use a small knife to core out of the middle of the onion.
3. Make a vertical cut through the onion to about three- fourths of the way down, rotate the onion around its axis and continue making series of vertical cuts until petals effect is created. Do not cut down to the bottom of onion.
4. Spread the “petals “of the onion.
5. Add milk and egg yolk in a bowl and beat well
6. Combine OKI tempura powder, cayenne powder, curry powder, grated parmesan cheese, chopped parsley, salt and pepper in a bowl and mix well.
7. Dip the onion into the milk mixture and coat it liberally with the flour mixture. Separate the petals and sprinkle the flour mixture between each of the petals. Repeat the steps.
8. Heat OKI canola oil in a pan, fry the onion until it turns brown.
9. Drain off the oil. Open the onion wider from the center and put the small dish of the dipping sauce in the center.
10. Serve hot and enjoy.