1. In a large bowl, mix together the shredded carrot, gobo, ginger, seafood and peas.
2. Add the previously prepared tempura batter, sift the ¼ cup of flour over it, and vigorously mix with a large spoon until the ingredients are well combined.
3. Place about 2 tablespoons of the pancake mixture on a wide, Flat metal spatula and flatten it into 2½- to 3-inchrounds with the palm of your hand.
4. With the aid of chopsticks or the side of a knife, carefully slide the pancake into the pan of hot oil and quickly repeat the procedure with 2 more pancakes.
5. Fry the kaki age for about 1 minute on each side, or until they are a golden brown, turning the pancakes carefully with chopsticks or tongs. Remove from the oil with a spatula.
6. Drain the pancakes on paper towels. With the metal spatula or a skimmer, carefully remove any food particles from the cooking oil, and shape and fry the remaining pancakes as described above, skimming the oil of food particles after each batch is fried.
7. Place 3 or 4 pancakes on individual plates and serve, accompanied by the soba tsuyu dipping sauce, as part of a Japanese meal, for lunch or as a light supper.
8. A popular way of serving kaki age in Japan is as domburi - that is, a one course meal: 2 pancakes are placed on top of individual servings of
steamed rice,
and the dipping sauce is poured over them.
