Peel some of the skin of the kabocha squash and cut into 7- to 8-mm thick slices. Cut the lotus root into 1-cm thick quarter rounds (icho-giri). Cut the carrot into 1-cm thick half-moons (hangetsu-giri) and cut the sweet potato into 1cm-thick quarter rounds (icho-giri). Make some slits in the shishi-togarashi.
Deep fry, in the following order, the sweet potato, the lotus root, the kabocha squash, the carrot and the shishi-togarashi. Mix the (A) seasonings in a bowl, add the deep fried vegetables, and toss the vegetables in the sauce.