Steps

1. Peel the 150g carrot, cut into 3cm pieces, then thinly slice and julienne.
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2. Peel the 200g potato, carefully remove any eyes, and julienne to the same thickness as the carrot.
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3. In a bowl, combine 80g tempura flour and 120ml cold water. Mix lightly without kneading until just combined. It's okay if there are still some lumps of flour.
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4. Add the julienned carrots and potatoes to the bowl and toss to coat evenly with the tempura batter.
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5. Heat about 1cm to 2cm of oil in a frying pan over medium heat.
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6. Heat the oil until small bubbles immediately form when you dip a chopstick into it.
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7. Mix the ingredients again thoroughly. Scoop a portion with chopsticks and carefully drop it into the hot oil.
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8. Initially, use chopsticks to shape the tempura. Once it sets, release the chopsticks. This is the key to achieving a beautiful shape that doesn't fall apart while frying.
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9. Fry over medium-high heat, ensuring the temperature doesn't drop. After about 30 seconds to 2 minutes on one side until the bottom is crispy, flip it over.
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10. After flipping, fry for another 1 minute 30 seconds, or until both sides are golden brown and crispy. Remove from the pan.
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11. Fry the remaining batter and vegetables in the same way.
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12. (Arrangement) To the leftover tempura batter in the bowl, add frozen edamame, corn, and kani kama cut into bite-sized pieces.
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13. If the batter is too thick, add a little more tempura flour and water while mixing until everything is well combined.
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14. Once the ingredients are lightly coated and everything is holding together, scoop with a spoon and drop into the hot oil to fry.
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15. Once fried, arrange on a plate.
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16. Enjoy simply with salt, tempura dipping sauce, or mentsuyu (noodle soup base), to your preference.
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17. The key is: If the batter isn't sticking well, ensure the oil is properly heated and fry over medium-high heat at a slightly higher temperature for a crispy result.
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18. The key is: Adding ingredients like frozen edamame, corn, and kani kama to leftover tempura batter creates a delicious mixed vegetable fritter (kakiage).
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