Carrot and Shrimp Kakiage (mixed tempura)

Course Appetizers

Ingredients in this Recipe

1 cup flour
1 handful (about 5g) shaved dried bonito (called katuo bushi or kezuri bushi in Japanese)
1 inch dried kelp (konbu)
1 large egg
1 pinch salt
1 tablespoon corn starch
1/4 cup mirin
1/4 cup soy sauce (preferably Kikoman or other Japanese brand)
1/4 medium onion.....thinly sliced
2/3 cups cold water (keep water refrigerated until use)
3 tablespoons cilantro.....roughly chopped
3 1/2 ounces cleaned and shelled shrimp.....chopped into small pieces
6 ounces carrots.....peeled and cut into matchstick sized pieces
Sesame oil (optional)
vegetable or canola oil for frying

See Full Recipe at Food52