Carrot tempura | Easy recipe at home related to culinary researcher / Transcript of recipe by Yukari's Kitchen

Put (A) in a small pan and heat over medium heat to bring to a boil.
Reduce the heat and let it boil for about 30 seconds to remove the rough heat.

Peel the carrots and cut into 5-6 cm widths.
Cut into julienne and put in half each in a separate bowl.
Cut the trefoil and add to one bowl.

Add the water of (B) to the mayonnaise little by little and mix.
Add the cake flour and potato starch from (A) and mix.

2に(A)の薄力粉を半量ずつ加え、絡める。
衣を半量ずつ加え、全体に絡める。

鍋に揚げ油を入れ、170℃になるまで熱する。
4を適量入れ、菜箸で形を整えながら揚げたら完成。