かき揚げ（わかめのかき揚げ）｜kattyanneru/かっちゃんねるさんのレシピ書き起こし

Soak in dried wakame water (not listed) to rehydrate.
Peel the carrots and cut them into 2-3mm thick pieces.
Drain the boiled bamboo shoots in a colander, rinse with water, and drain well.

Squeeze the dried seaweed with your hands to drain the water.
Cut the dried seaweed into small pieces and place in a bowl.
Add carrots, boiled bamboo shoots, and tempura powder and mix.
Add water and mix.

Add about 5mm to 1cm of oil (not listed) from the bottom of the frying pan and heat over medium-high heat.
Hold 2 together with chopsticks and place them in the frying pan, leaving space between them.
Use a spoon to scoop up the tempura flour that has settled to the bottom of the bowl from step 2 and pour over it.
Once the batter has set and browned, turn it over and fry.
When it is completely fried, take it out and drain the oil.
Finish by serving on a plate.