Steps

1. Remove the core from 1/2 onion and slice thinly.
   🕒 02:40
2. Cut 1/3 bunch of Mitsuba into 4cm lengths, roughly chop the leaves.
   🕒 03:08
3. Cut 50g carrot into matchstick-sized strips, keeping the skin on.
   🕒 03:30
4. Cut 50g Gobo into strips similar to the carrot. Rinse briefly and thoroughly pat dry. (Key Tip!) Excess moisture can cause oil splattering, so be careful.
   🕒 04:06
5. Shell 15 edamame beans and cut them in half.
   🕒 05:15
6. Place the chopped onion, mitsuba, carrot, gobo, and edamame into a bowl and gently separate the ingredients.
   🕒 06:41
7. In a separate bowl, thoroughly mix 1 egg yolk and 50cc cold water.
   🕒 07:47
8. Add the chilled 2 tbsp all-purpose flour and mix by lightly tapping the bowl, creating a batter. (Key Tip!) Overmixing develops gluten, making the batter sticky, so mix gently.
   🕒 08:00
9. Lightly coat the vegetables in the bowl with all-purpose flour (as needed), ensuring an even, thin layer. (Key Tip!) Too much flour will result in a heavy coating; aim for just enough to lightly cover.
   🕒 08:50
10. Gradually add the batter to the coated vegetables, adding more flour as needed, until the mixture just holds together. (Key Tip!) Starting with slightly more flour makes it easier to avoid mistakes.
    🕒 09:38
11. Combine 200cc dashi stock, 40cc soy sauce, and 40cc Mirin (Sweet Rice Wine) in a small pot. Bring to a simmer to make the dipping sauce, then let it cool.
    🕒 11:58
12. Heat about 2cm depth of Vegetable oil (as needed) in a frying pan to 170℃ (340°F). (Key Tip!) Oil that's too hot will cause burning. The oil is ready when it sizzles around chopsticks inserted into it.
    🕒 12:42
13. Using chopsticks, pick up about one serving of the prepared ingredients and gently place them into the 170℃ (340°F) oil.
    🕒 13:40
14. Once in the oil, press down with chopsticks for a moment until the shape begins to set.
    🕒 13:56
15. After adding all the ingredients, slightly increase the heat to prevent the oil temperature from dropping.
    🕒 15:02
16. Once mostly set, flip and fry until golden brown and crispy all over.
    🕒 15:13
17. Periodically pierce the Kakiage in a few places with chopsticks to ensure even cooking. (Key Tip!) Piercing after the edges have set helps prevent it from falling apart.
    🕒 15:30
18. Remove any fried bits from the oil promptly to keep the oil clean.
    🕒 16:08
19. Place the fried Kakiage onto a serving dish.
    🕒 17:16
20. Serve with grated daikon radish (to taste), grated ginger (to taste), lemon (to taste), salt (a pinch), and the prepared dipping sauce.
    🕒 17:30