Steps

1. Peel and thinly slice the carrot (1/2 medium / 50g), then cut into thin strips.
   🕒 00:57
2. Place the thinly sliced carrots into a bowl.
   🕒 01:10
3. Thinly slice the onion (1/8 medium / 20g).
   🕒 01:16
4. Add the sliced onion to the bowl with the carrots and mix briefly.
   🕒 01:27
5. Pour 3 tbsp of water over the vegetables in the bowl and mix to ensure it's evenly distributed. (Secret Tip! This initial step of wetting the vegetables helps the flour adhere better, resulting in a lighter texture.)
   🕒 01:52
6. Once the vegetables have absorbed the water, toss with 4 tbsp of all-purpose flour, mixing gently until just combined.
   🕒 02:13
7. Add a pinch of salt and mix again gently. (Secret Tip! Avoid overmixing, as it can develop gluten. Mix only until the flour is no longer visible.)
   🕒 02:51
8. Heat a small amount of vegetable oil (for frying) in a frying pan. The oil should be deep enough to come halfway up the kakiage.
   🕒 03:10
9. Gently pick up portions of the prepared kakiage mixture with chopsticks and drop them into the hot oil as clumps.
   🕒 03:26
10. Once in the oil, poke a hole in the center of each kakiage with chopsticks. (Secret Tip! Creating a hole allows the oil to penetrate, leading to a crispier texture.)
    🕒 03:35
11. Continue frying the remaining mixture in batches until golden brown and crispy. Drain excess oil.
    🕒 04:25
12. Plate the kakiage and serve as is, with a squeeze of citrus, or with mentsuyu (noodle soup base) for dipping.
    🕒 04:53