Steps

1. Thinly slice 1/4 onion.
   🕒 00:51
2. Finely julienne 1/2 carrot.
   🕒 01:35
3. Peel and thinly slice 1/2 lotus root into half-moons.
   🕒 01:56
4. Roughly chop 3-4 stalks of Japanese parsley (mitsuba).
   🕒 02:21
5. Thinly slice 2 sticks of chikuwa.
   🕒 02:27
6. Make the sauce. In a microwave-safe container, combine 3 tbsp Mentsuyu (double concentrated) and 2 tbsp Mirin (Sweet Rice Wine). Mix and microwave.
   🕒 02:40
7. In a bowl, combine the sliced 1/4 onion, 1/2 carrot, 1/2 lotus root, 2 sticks of chikuwa, and 3-4 stalks of Japanese parsley (mitsuba).
   🕒 03:15
8. Lightly mix the ingredients in the bowl.
   🕒 03:43
9. Add 6-7 tbsp all-purpose flour to the bowl and gently toss to coat the ingredients. (Key Tip: Coating with flour first, known as "flour first," makes it less likely to fail.)
   🕒 03:59
10. Gradually add 5-6 tbsp water to the floured ingredients, mixing as you go. (Key Tip: Overmixing develops gluten, so stop once everything is lightly coated. The ideal state is when the ingredients are well-coated with minimal batter.)
    🕒 04:37
11. Heat a small amount of vegetable oil in a frying pan, just enough to coat the bottom.
    🕒 05:47
12. Scoop up one portion of the mixture and drop it into the center of the hot pan. Use chopsticks to spread it out slightly. (Key Tip: Start frying from the center, gradually creating gaps. This allows it to fry up crispy.)
    🕒 06:13
13. Drop the remaining ingredients into the open spaces in the pan, using chopsticks to create gaps as you fry.
    🕒 06:30
14. Once browned, use a spatula and chopsticks to lift the kakiage, draining excess oil, and flip it over.
    🕒 07:42
15. Continue to pan-fry until golden brown and crispy.
    🕒 08:08
16. Drain the fried kakiage on paper towels.
    🕒 08:30
17. Serve 2 portions of warm rice in a bowl and top with the kakiage. (Key Tip: Assemble just before eating to maintain crispiness.)
    🕒 08:48
18. Drizzle the prepared sauce over the kakiage. (Key Tip: You can also drizzle a little sauce over the rice. Pouring the sauce over the freshly fried kakiage allows it to soak in well.)
    🕒 08:53