Steps

1. Prepare salad oil to taste for frying. For beginners, it is recommended to start with a smaller amount of oil.
   🕒 00:08
2. Sift 150g of cake flour to incorporate air. [Here's the tip!] Incorporating air will improve the finished texture and make it easier to mix.
   🕒 00:51
3. Chill 200cc of water in the refrigerator. [Here's the tip!] Chilling suppresses gluten development and improves texture.
   🕒 01:07
4. Slice 2 shiitake mushrooms to an even thickness, following the video.
   🕒 01:18
5. Slice 1/4 onion to the same thickness as the shiitake mushrooms.
   🕒 01:49
6. Cut 30g of carrot into strips about 5cm wide, matching the thickness of all the ingredients. [Here's the tip!] Ensuring all ingredients are uniformly thick allows for even cooking.
   🕒 02:00
7. Slice a small amount of leek diagonally.
   🕒 02:32
8. Make the tempura dipping sauce. Combine 100cc of bonito dashi, 20cc of soy sauce, and 20cc of mirin in a pot.
   🕒 02:44
9. Bring the tempura dipping sauce to a boil, and it's ready.
   🕒 03:08
10. Make the tempura batter. In a bowl, combine 1 egg yolk and 180cc of water and mix.
    🕒 03:14
11. Add 90g of cake flour in 2-3 batches and dissolve without overmixing. [Here's the tip!] Overmixing will develop gluten, so mix as little as possible.
    🕒 03:43
12. Check the consistency of the tempura batter. If it's difficult to handle, add 5g of cake flour.
    🕒 04:27
13. Lightly coat the sliced ingredients with the remaining small amount of cake flour, ensuring it spreads evenly.
    🕒 04:43
14. Lightly coat the ingredients with the tempura batter.
    🕒 05:24
15. Set the oil temperature to 170℃. It is at the correct temperature if a drop of tempura batter immediately sinks to the bottom and then floats up.
    🕒 05:44
16. Slightly increase the heat before adding the ingredients, then add the ingredients.
    🕒 06:09
17. Use the edge of the pot and the oil to gather the ingredients, which will initially separate, and shape them.
    🕒 07:01
18. Reduce the heat to stabilize the oil temperature and continue frying.
    🕒 07:35
19. Increase the heat slightly about 30 seconds before frying to raise the oil temperature, which will improve crispiness.
    🕒 07:44
20. Gently poke with chopsticks to further enhance the crispy texture.
    🕒 08:46
21. Serve the fried kakiage with grated daikon radish to taste to complete the dish.
    🕒 10:09