Sauté the onion and carrot until soft, then let cool. In a separate bowl, mix water, 1 egg, and all-purpose flour to make the batter.

In a large bowl, combine all the A ingredients and mix well until the mixture becomes sticky.

Slice each Aiko tomato in half horizontally. Place a quarter piece of cheese between the halves, then skewer with a bamboo stick.

Lightly coat the tomato-cheese skewers with flour, then wrap with the meat mixture. Chill in the refrigerator for about 30 minutes.

Lightly dust the chilled meatballs with flour, dip in the batter, then coat with breadcrumbs.

Fry in oil at 340–355°F (170–180°C) for about 5 minutes, turning occasionally, until golden brown all over.

Arrange your favorite vegetables on a plate, stand the skewers in a glass, and serve!