Japanese Style Carrot Sticks Recipes

JAPANESE PICKLED CARROTS

Steps:

• Boil water in a medium pot and add about a heaped teaspoon of salt.
• In a large porcelain bowl, place the 3 ingredients, rice vinegar, mirin and sesame oil.
• In a separate bowl, grate carrots with a mandolin, about an inch in length.
• When the water starts bubbling, add in the grated carrots to blanch.
• Count to 10.
• Remove carrots and drain.
• Toss carrots into bowl with the 3 ingredients and mix well.
• Add sesame seeds and toss again.
• Let it cool to room temperature.
• Squeeze them into a few medium size jars with the remaining juice.
• Keep refrigerated.
• Stays crunchy and fresh for months!

JAPANESE STYLE SWEET CARROTS

Steps:

• Cut up carrot and boil in water until it's almost soft.
• Discard most of the water (like, leaving only a table spoonful or two) and add a little sugar and butter. Continue boiling until the carrot is soft.
• They are just regular carrots, and you don't have to use a lot of sugar. Carrots are naturally sweet when boiled; a little butter makes the sweetness more noticeable.Serve hot with rice.

JAPANESE-STYLE CARROT STICKS

Steps:

• In a saucepan cook vinegar, sugar, and salt over moderately high heat, stirring occasionally, until sugar is dissolved and mixture is hot. Put carrots in a heatproof ceramic or glass dish and pour vinegar mixture over them. Marinate carrots, covered and shilled, at least 4 hours and up to 1 day.