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Kiriage with parsley and rice

Contest recipe Iriko (dried sardines)parsley Hayabori Kansho Sweet Potato Kintoki Ninjin Carrot

Ingredients

parsley 2 stick
Sweet potato 1/6
Iriko 10g
Carrot (Kintoki ginseng) 1/6
Tempura flour 50g
Wed 50 ml
Fried oil Appropriate amount

Method

Wash the parsley and cut it down to about 1cm (use the jelly on the stem).
Sweet potatoes and carrots are cut into thick pieces.
Mix the tempura flour and water to make a batter, add parsley, sweet potato, iriko, carrot and mix roughly.
Fry the dough in a spoon with oil at 180 ° C.

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