Carrot and Shrimp Kakiage Mixed Tempura

Ingredients

• For the kakiage:
• vegetable or canola oil, for frying
• Sesame oil (optional)
• 1 cup flour, plus extra for coating components
• 1 tablespoon cornstarch
• 1 pinch salt
• 2/3 cup cold water (keep water refrigerated until use)
• 3 1/2 ounces cleaned and shelled shrimp, chopped into small pieces
• 6 ounces carrots, peeled and cut into matchstick-sized pieces
• 1/4 medium onion, thinly sliced
• 3 tablespoons cilantro, roughly chopped
• 1 large egg
• For the dipping sauce (optional):
• 1 1/4 cups water
• 1-inch piece dried kelp (kombu)
• 1 handful (about 5 grams) shaved dried bonito (called katuo bushi or kezuri bushi in Japanese)
• 1/4 cup mirin
• 1/4 cup soy sauce (preferably Kikoman or other Japanese brand)

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