Carrot and Shrimp Kakiage mixed tempura

Ingredients

• 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)

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