Peel the carrot and cut into thin sticks about 5 cm long. Wash the burdock root in water with a brush, and shred. Peel the onion and shred.

Heat the vegetable oil to 170 ~ 180℃ (340 ~ 350°F) in a medium size pan.

Put carrot, burdock root, onion, mitsuba, flour and water in a bowl and lightly mix. Don't stir too much.

Slip slowly it into the oil near the side of the pan. Deep fry for 1.5~2 minutess until the batter is crisp.