Kakiage Tempura

• 1/2 carrot
• 1/2 burdock root
• 1/2 onion
• 2 bunches mitsuba (cut into 5 cm length)
• 3 Tbsp flour
• 2 Tbsp cold water
• 1 pinch salt

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

carrot, burdock root, onion, bunches, flour, cold water, salt

Taken from cookpad.com/us/recipes/250105-kakiage-tempura (may not work)