Instructions: To make batter: Mix together flours and salt.

Gently stir in carbonated water and refrigerate until ready to use.

To make croquettes: Washmillet in cold water and drain.

Bring water and salt to a boil. Stir in millet, cover and return to a boil.

Lower heat and simmer for 25 minutes or until wate is absorbed, stirring occasionally.

Remove from heat and let cool.

Mix in parsley, carrots, onions and pastry flour.

Form golf-ball size croquettes, flattening the ends a little.

Coat each croquette with cold batter and roll in bread crumbs.

Heat and 2 1/2 inches of oil in a heavy skillet.

Fry 5 or 6 croquettes at a time for approximately 3 to 5 minutes on each side or until golden.

Drain well and keep hot.

To make sauce:
Bring soy sauce and 1/2 cup water to a boil.

Dissolve kuzu powder in 2 tablespoons water.

Stir kuzu into soy sauce mixture and return to a boil.

Lower heat andsimmer for 5 minutes, stirring constantly.

Squeeze juice from ginger root and stir into sauce.

Pour hot sauce over croquettes.

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