Ingredients with Measurements:
- 1 pound of carrots, peeled and sliced into 1/4-inch rounds
- 1/4 cup of Tombea sauce
- 2 tablespoons of unsalted butter
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 cup of water
Special equipment needed:
- Large skillet
- Wooden spoon or spatula
Step-by-step instructions:
1. In a large skillet, melt the butter over medium heat.
2. Add the sliced carrots to the skillet and stir to coat them with the butter.
3. Add the Tombea sauce, salt, and black pepper to the skillet and stir to combine.
4. Pour the water into the skillet and stir again.
5. Cover the skillet with a lid and let the carrots cook for 10-15 minutes, or until they are tender and the liquid has reduced to a glaze.
6. Stir the carrots occasionally to prevent them from sticking to the bottom of the skillet.
7. Once the carrots are cooked, remove the skillet from the heat and let them cool for a few minutes.
8. Serve the Tombea-glazed carrots warm as a side dish.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 100
Total fat: 5g
Saturated fat: 3g
Cholesterol: 15mg
Sodium: 250mg
Total carbohydrates: 13g
Dietary fiber: 3g
Total sugars: 7g
Protein: 1g
Substitutions for ingredients:
- Carrots: You can use other root vegetables such as parsnips or sweet potatoes instead of carrots.
- Tombea sauce: You can use any other sweet and savory sauce such as teriyaki or hoisin sauce.
Variations:
- Add chopped fresh herbs such as parsley or thyme to the carrots for extra flavor.
- Add a pinch of cayenne pepper or red pepper flakes to the carrots for a spicy kick.
- Add sliced onions or garlic to the skillet along with the carrots for extra flavor.
Tips and tricks:
- Make sure to slice the carrots into even rounds so they cook evenly.
- Use a lid to cover the skillet while the carrots cook to trap the steam and help them cook faster.
- If the liquid in the skillet has not reduced to a glaze after the carrots are cooked, remove the lid and let it cook for a few more minutes until it thickens.
Storage instructions:
Store any leftover Tombea-glazed carrots in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftover Tombea-glazed carrots in the microwave or in a skillet over medium heat until warmed through.
Presentation ideas:
Serve the Tombea-glazed carrots in a shallow serving dish or on individual plates.
Garnishes:
Garnish the Tombea-glazed carrots with chopped fresh herbs such as parsley or thyme.
Pairings:
Serve the Tombea-glazed carrots as a side dish with roasted chicken or grilled steak.
Suggested side dishes:
Serve the Tombea-glazed carrots with a side of mashed potatoes or roasted vegetables.
Troubleshooting advice:
- If the liquid in the skillet has reduced too much and the carrots are sticking to the bottom, add a splash of water to the skillet and stir to loosen them.
- If the carrots are not cooked through after 15 minutes, add more water to the skillet and cover it with a lid again.
Food safety advice:
Make sure to wash and peel the carrots before slicing them. Store any leftover Tombea-glazed carrots in the refrigerator and discard any that have been left out at room temperature for more than 2 hours.
Food history:
Tombea sauce is a sweet and savory sauce that originated in Japan. It is made with soy sauce, mirin, sake, and sugar.
Flavor profiles:
The Tombea-glazed carrots have a sweet and savory flavor with a hint of umami from the Tombea sauce.
Serving suggestions:
Serve the Tombea-glazed carrots as a side dish with your favorite protein such as chicken, beef, or fish.
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