Japanese | Ginger Carrots
Posted on January 24, 2017
I'm not sure if these are Japanese or not, but this is where I wanted to categorize them. They go good with the Fried Rice with Nori.
Yield: 4 servings
2 tablespoons extra virgin olive oil
2 teaspoons finely minced fresh ginger (use microplane)
4 large carrots cut into matchsticks
a couple of drops of toasted sesame oil
1 teaspoon soy sauce
1 tablespoon toasted black sesame seeds
kosher salt, to taste
Heat the olive oil in a large nonstick skillet set over high heat. Add the ginger and cook, stirring into the oil, until it becomes fragrant, just 30 seconds or so. Add the carrots and stir to combine them with the gingery oil. Add 1/4 cup of water and turn the heat down to medium-high. Cook until the carrots just begin to soften and the water evaporates, 4 to 5 minutes. Stir in the sesame oil, soy sauce, and sesame seeds. Salt to taste, as desired.
(Ref. "Carrots with Black Sesame + Ginger" recipe, It's All Good cookbook, page 161.)