Carrots Cooked Kinpira Style
Kinpira carrots are a quick Japanese side dish built on sauté and simmer cooking. The carrots are cut into fine matchsticks, browned briefly in oil, then steamed in barely any water under a lid. Because there is no liquid to pour off, the sweetness and nutrients stay in the pan. Sesame oil adds a toasty note, and a splash of tamari or shoyu finishes the dish with only a few ingredients.
Instructions
Cut the carrots into thin matchsticks, the shape the Japanese call sen-giri. Pieces of similar size will cook at the same pace.
Pour the oil into a saucepan and add the carrots. Sauté them briefly, stirring so they are lightly coated in oil.
Add just enough water to come halfway up the carrots. Do not cover them completely, since the aim is to use as little liquid as possible.
Put the lid on the pot and simmer on medium-low heat for a short time, until the carrots are tender.
Season with a little tamari or shoyu, adding more if you want a stronger flavor. Serve straight away.
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