Thinly sliced carrot mustard grilled

Adjust the amount of mustard to your liking. If you like spicy food, about 2 tablespoons are the perfect choice. It's a Japanese dish, but it goes well with wine.
Please also refer to this page for information on the ingredients introduced in this recipe.

Pull the dashi

Dashi is the basics for Japanese cuisine. It is said that there is the best dashi, and there is a second dashi. The first dashi is turned off at a temperature below 100°C and the remaining heat exudes the umami flavor, while the second dashi uses the ingredients used for the first dashi to bring it to a boil to give it a umami flavor. At home, you don't need to be the number two. It's often thought that dripping dashi is a hassle, but it's surprisingly easy to make. Put the ingredients in the water and leave it for a day, and that's enough to make the soup stock. If it's not enough, boil it and get even more delicious dashi. It has a richer flavor than the best flavor that comes out from the residual heat...

Japanese food

Vegetable side dishes

Tamura Takashi

[Chef Tamura's Book] Japanese Cuisine in Tsukiji Tamura

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Cooking time: 15 minutes

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How to make it

Slice the peeled carrots into thin slices with a peeler.

Heat 1 tablespoon of olive oil in a frying pan and add the bonito soup stock.

Add thinly sliced carrots and season with salt and light soy sauce. Simmer the carrots until they are cooked.

When the carrots are soft, add the mustard grains and fry over high heat to remove any moisture. Once the mustard has become familiar throughout, it's finished.

Ingredients for 2 people

Carrots

100g
Olive Oil Ardoino Extra Virgin

1 tablespoon
Bonito dashi

100cc
salt

1/2 tsp
Light soy sauce

1/2 tbsp
Grain mustard

1 tablespoon

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