HOMERecipe:Thinly sliced carrots baked with whole grain mustard

Thinly sliced carrots baked with whole grain mustard

Adjust the amount of mustard to your liking. If you like spicy food, about 2 tablespoons would be just right. Although this is a Japanese dish, it also 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

Amazon

Cooking time: 15 minutes

modified recipe0posts

How to make it

Thinly slice the peeled carrots with a peeler

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

Add thinly sliced carrots, season with salt and light soy sauce, and simmer until the carrots are cooked through

Once the carrots are soft, add the whole grain mustard and fry over high heat to evaporate the water. Once the mustard is thoroughly absorbed, it's done