Thinly slice the onion, julienne the carrot, slice the chikuwa into 5 mm rounds. Combine the cut ingredients in a bowl, and dredge in 2 tablespoons of flour (not listed).
Make the batter. Combine the ☆ ingredients in a separate bowl, and whisk with chopsticks or a whisk. Add 100 ml of water and mix. Heat the oil.
Combine Step 1 into Step 2, and mix briskly (if the batter is loose, add more flour). Scoop up the batter mixture with a ladle or a large spoon and gently slide into the surface of the heated oil.
Once the batter mixture hardens, flip over and fry until crisp. Avoid poking the fritters, and fry over low heat.
Make in large batches and freeze any uneaten portions. Pack in your bento Recipe ID: 1684955.
Story Behind this Recipe
My mother-in-law often used to make this. This is a tribute to her. My father suggested adding chikuwa. As my husband loves kakiage (mixed vegetable tempura), I make this pretty frequently. Eat with soba noodles or pack in your bento.
Once you drop the batter into the oil, don't touch it. Use chopsticks to flip them over, but try not to touch them any more than that. Keep a close eye on them. They'll be crisp right out of the pan when the oil is hot, but will soften with time. To cook them so that they are crisp even when cold, fry on low heat.