Julienne the kabocha, carrot, and myoga. Wash the myoga and dry with a paper towel.
Place Step 1 into a bowl and cover very well with tempura flour. (Use enough flour so that there is some remaining in the bottom of the bowl.)
Add ice water to create a coating on the surfaces of the vegetables.
Heat a large amount of oil in a frying pan. Scoop out Step 3 with a wooden spoon and slide it into the frying pan.
Fry until both sides have crisply browned.
Place the fritters on a rack over a tray to drain excess oil.
They're done. Optionally sprinkle with salt and serve.
Story Behind this Recipe
I received a lot of myoga so I've been making various myoga recipes. I was somewhat surprised at the combination of kabocha and myoga, but the sweet kabocha and the savory myoga go very well together.
Step 1: Cut the ingredients into the same sizes so that they cook evenly. Step 1: Dry the vegetables very well to prevent the oil from spitting out. Step 3: After adding the water, don't mix the batter too much. Just mix it roughly to coat the vegetables.