かき揚げ(野菜のかき揚げ)｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchenさんのレシピ書き起こし

Add mayonnaise and cooking wine little by little in a bowl and stir thoroughly to avoid lumps.
Add water, mix, cover with plastic wrap, and chill in the refrigerator.

小鍋に(A)を加え、中火にかけ沸騰させる。
15秒ほど沸騰させたら火を止めて醤油を加える。
粗熱を取り冷ましておく。

Remove the core from the onion, cut into 7mm pieces along the fibers, and set aside.
Make a slit in the top of the green onion and slice it thinly, then cut the center part diagonally.
Cut off the stems from the shiitake mushrooms and slice them into 5mm thick pieces.
Cut off the tip of the stem and slice thinly.
Peel the carrots and cut them into thin slices, spread them out on a cutting board and cut them into thin strips.
Cut off the base of the mitsuba leaves, wash them with water, wipe them dry, then tear the leaves into small pieces by hand, and cut the stems into 2cm wide pieces.
Wipe the thawed shrimp dry, remove any devein, and cut into 1cm pieces.
Place the cut ingredients in a bowl and mix gently, then add (B) and mix thoroughly.

Remove the batter from the refrigerator, add about 1/3 of the flour and mix roughly.
Once familiar, repeat the same process twice.
Put the ingredients for one kakiage into a small container, add 2 tablespoons of batter and mix.
Pour about 1.5 cm of oil from the bottom of the frying pan and heat to 170 degrees.
When the temperature is right, add the ingredients all at once and sprinkle them with chopsticks to incorporate air.
Gather the scattered ingredients using a wire rack and chopsticks, then shape them with the edge of the frying pan.
Once it has solidified to a certain extent, press it while rotating it to shape it, and when it doesn't lose its shape, flip it over and fry it in the same way.
When both sides are fried, take them out, drain the oil, and serve on a plate.