Ingredients
½onion
¼carrot
¼sweet potato
1shisho leaf
2½tbspall-purpose flour,divided
1pinchsalt
3tbspwater,plus 1 tsp more
4cupsrice,cooked
3tbspsoy sauce
2tbspmirin
1tbspsugar
1tbspwater
Preparation
Slice the onion thinly. Cut the carrot into sticks and put aside. Cut the sweet potato into sticks like the carrot. Cut the shiso leaf thinly.
Place the sliced vegetables in a bowl and coat with 1 tablespoon of flour.
Place the remaining flour and salt in a separate bowl and pour in the water. Mix them together but try not to mix them too much to avoid the batter from becoming glutinous.
Add the sliced vegetables and mix them with batter, again, try not to over mix.
Heat oil in a deep frying pan to 330 degrees F. Scoop the mixture with a ladle and chopsticks. Slide the batter and vegetable mixture into the oil gently.
Deep fry the vegetables till golden brown on both sides.
Place soy sauce, mirin, sugar, and water in a small saucepan and simmer to reduce a little bit.
Serve Kakiage on a bowl of steamed rice and drizzle the sweet soy sauce over.
