Kakiage Tempura

Directions

1. 1
   Peel the carrot and cut into thin sticks about 5 cm long.
2. 2
   Wash the burdock root in water with a brush, and shred.
3. 3
   Peel the onion and shred.
4. 4
   Heat the vegetable oil to 170 ~ 180C (340 ~ 350F) in a medium size pan.
5. 5
   Put carrot, burdock root, onion, mitsuba, flour and water in a bowl and lightly mix.
6. 6
   Don't stir too much.
7. 7
   Slip slowly it into the oil near the side of the pan.
8. 8
   Deep fry for 1.5~2 minutess until the batter is crisp.