Kakiage don

Method

1. 1 Slice carrots, onions, and burdock root into thin, even strips about 5 cm long.
2. 2 Toss the vegetable strands with a little dry flour before dipping them in the sauce; the dry flour acts as a binder, holding the strands together.
3. 3 Mix the flour with ice water and egg yolks to form a very thin paste, then mix it with the vegetables.
4. 4 Scoop handfuls of vegetables onto a flat ladle, then lower the entire ladle into 170-degree oil and hold for 20 seconds before removing it.
5. 5 Using a spatula to lower the vegetables prevents them from dissolving in the oil; dropping them directly will cause the fibers to separate completely.
6. 6 Fry for 3 minutes until golden brown and crispy, then place on top of rice and drizzle with mirin soy sauce.

With an appliance

• Air fryer 35 min

  Replace step 6: compress the vegetables into a cake in a paper mold, then spray with oil and steam in a 200-degree hot air oven for 12 minutes.