Slice the onion thinly. Cut the carrot into sticks and put aside. Cut the sweet potato into sticks like the carrot. Cut the shiso leaf thinly.

Place the sliced vegetables in a bowl and coat with 1 tbs flour.

Place the flour and salt in a separate bowl and pour in the water. Mix them together but try not to mix them too much to avoid the batter becoming glutinous.

Add the sliced vegetables and mix them with batter, again, try not to over mix.

Heat oil in a deep frying pan to 170°C/330°F.

Scoop the mixture with a ladle and chopsticks. Slide the batter and vegetable mixture into the oil gently.

Deep fry the vegetables till golden brown on both sides.

Place soy sauce, mirin, sugar, and water in a small saucepan and simmer to reduce a little bit.

Serve Kakiage on a bowl of steamed rice and drizzle the sweet soy sauce over.