Quick pickled carrots
Amazing what you can make out of a carrot!
Portions:
4
Duration:
35 minutes
When do I eat this?
Side dish
Introduction
This recipe
by: Dawn
Pickled carrots is actually not a recipe, but a method of preparation. I tried them for the first time in Osaka at a cooking class. A quarter of a carrot was enough for 1-2 people. The most important thing is to use a sharp knife. When you cut vegetables with a sharp knife, the cutting surface is completely smooth, there is no docking for bacteria.
ingredients
- 1 large carrot (or 2 small ones)
- 1 tbsp rice vinegar *
- 2 teaspoons sugar
- 2 tablespoons of water
- 50ml soy sauce
- Grated ginger (optional)
You can use mirin instead of rice vinegar and sugar. Mirin is more or less sweetened rice vinegar with ginger. You can find it in well-stocked supermarkets and organic food shops these days. If you want to try some of the Asian cuisine, here is a recipe for making mirin at home. It's quite simple. Make your own mirin substitute
Pickled carrots, and almost any type of fresh vegetable is very popular in Japan. The slight acidity is very good for the intestines and a contrast to the sweetness of the carrot (if it is really fresh and organic) and the sugar. Instead of sugar you can also take rice syrup for example.
Step by Step
Step 1
Peel the fresh carrot and cut into very thin slices. As thin as possible.
Step 2
Cut the slices again into thin strips. Watch your fingers when cutting!
Step 3
Add all ingredients together and mix.
Step 4
Refrigerate for at least 20 minutes.
Step 5
You can also do this with other vegetables, such as cucumber. (See video below). Stored airtight, the pickles will last for about 5 days. Fresh is better, it is also quickly made.
We need your consent to download the content from YouTube.Who's tried it?
"I haven't really liked conventional carrot salad. This recipe (actually it's hardly a recipe, it's so simple) I find fresh and light and it goes with many things as a side dish."
"You can't get all the vegetables I know in Japan. But you can get others. I often have a carrot left over. This recipe is a good way to still make something healthy and tasty out of it. “
