Ingredients with Measurements:
- 1 pound of carrots, peeled and sliced into thin rounds
- 1/4 cup of kuromitsu (Japanese black sugar syrup)
- 2 tablespoons of soy sauce
- 1 tablespoon of rice vinegar
- 1 tablespoon of vegetable oil
- 1 teaspoon of sesame seeds, toasted
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Wooden spoon or spatula
- Measuring cups and spoons
- Cutting board and knife
- Small bowl for mixing sauce
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet over medium-high heat.
2. Add the sliced carrots to the skillet and season with salt and pepper. Cook for 5-7 minutes, stirring occasionally, until the carrots are tender and lightly browned.
3. In a small bowl, whisk together the kuromitsu, soy sauce, and rice vinegar until well combined.
4. Pour the sauce over the cooked carrots and stir to coat evenly.
5. Reduce the heat to low and continue to cook the carrots for another 2-3 minutes, stirring occasionally, until the sauce has thickened and glazed the carrots.
6. Remove the skillet from the heat and sprinkle the toasted sesame seeds over the top of the glazed carrots.
7. Serve the kuromitsu-glazed carrots hot as a side dish or garnish for your favorite main course.
- Time:
Preparation time: 10 minutes
- Cooking time: 10-15 minutes
Temperature:
- Medium-high heat for cooking the carrots
- Low heat for glazing the carrots
Serving size:
- This recipe serves 4 people as a side dish
Nutritional information:
- Calories: 120 per serving
- Fat: 4g
- Carbohydrates: 20g
- Protein: 2g
- Fiber: 4g
- Sugar: 13g
- Sodium: 500mg
Substitutions for ingredients:
- Regular brown sugar or honey can be used as a substitute for kuromitsu
- Tamari or coconut aminos can be used as a substitute for soy sauce
- Apple cider vinegar or white wine vinegar can be used as a substitute for rice vinegar
- Olive oil or coconut oil can be used as a substitute for vegetable oil
Variations:
- Add sliced green onions or chopped cilantro to the glazed carrots for extra flavor and color
- Use different types of root vegetables, such as parsnips or sweet potatoes, in place of the carrots
- Add a pinch of red pepper flakes or grated ginger to the sauce for a spicy kick
Tips and tricks:
- Make sure to slice the carrots thinly and evenly so they cook evenly
- Toasting the sesame seeds in a dry skillet over medium heat for 2-3 minutes will bring out their nutty flavor
- If the sauce is too thick, add a splash of water or vegetable broth to thin it out
Storage instructions:
- Store any leftover kuromitsu-glazed carrots in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat the glazed carrots in the microwave or on the stovetop until heated through
Presentation ideas:
- Serve the kuromitsu-glazed carrots in a shallow bowl or on a platter for a beautiful presentation
- Garnish with additional toasted sesame seeds or chopped herbs for extra color and texture
Garnishes:
- Toasted sesame seeds
- Sliced green onions
- Chopped cilantro
Pairings:
- Serve the kuromitsu-glazed carrots alongside grilled chicken or fish for a complete meal
- Pair with steamed rice or quinoa for a healthy and filling side dish
Suggested side dishes:
- Steamed broccoli or green beans
- Miso soup
- Edamame
Troubleshooting advice:
- If the sauce is too thin, cook the glazed carrots over low heat for a few more minutes until the sauce has thickened
- If the carrots are not tender enough, cover the skillet with a lid and cook for an additional 2-3 minutes until they are cooked through
Food safety advice:
- Make sure to wash and peel the carrots before slicing and cooking
- Store any leftover glazed carrots in the refrigerator and consume within 3 days
Food history:
- Kuromitsu is a traditional Japanese sweetener made from black sugar and water. It has a rich, caramel-like flavor and is commonly used in desserts and sauces.
Flavor profiles:
- Sweet, salty, and savory with a nutty sesame flavor
Serving suggestions:
- Serve the kuromitsu-glazed carrots as a side dish or garnish for your favorite main course
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Japanese
Taste: Sweet, Savory, Caramelized, Umami, Tangy