Tender carrots simmered in fragrant dashi, reduced to a glossy, amber glaze with notes of soy and mirin, sprinkled with toasted sesame seeds.
Ingredients
- 600 g carrots
- 400 ml dashi
- 3 tbsp soy sauce
- 3 tbsp mirin
- 1 tbsp granulated sugar
- 1 tbsp sesame seeds
Method
- Prepare the dashi (see prepared component) or reconstitute it according to package directions, and keep warm.
- Peel the carrots and cut them into thick bias slices or uniform sticks, for even cooking.
- In a heavy-bottomed sauté pan, mix the dashi, soy sauce, mirin, and sugar, then bring to a simmer.
- Add the carrots in a single layer, partially cover, and simmer over low heat until they are tender at the center but still offer some resistance to the tip of a knife.
- Remove the lid, increase the heat to medium-high, and let reduce, stirring gently until the liquid turns into a glossy glaze that coats each carrot.
- Meanwhile, dry-toast the sesame seeds in a small skillet until golden and fragrant.
- Arrange the glazed carrots in a shallow dish, drizzle with any remaining glaze, and sprinkle with toasted sesame seeds.
Nutrition
Per serving
- Energy
- 127.3 kcal
- Protein
- 3.33 g
- Carbohydrate
- 23.6 g
- Fat
- 1.85 g
- Fibre
- 4.5 g
- Calcium
- 64.71 mg
- Iron
- 0.92 mg
- Magnesium
- 32.56 mg
