Based on french glazed carrots. If you like your carrots less cooked, you could stir-fry them instead. A food mandoline comes in handy for speeding up this recipe, which is super quick if you have some spare dashi on hand. An attractive dish.
Serves 6 sides
1 tablespoon vegetable oil
1 lb carrots, sliced in 1″ angles
1 cup dashi
1/4 teaspoon mirin
1 teaspoon soy sauce
2 tablespoons kombu relish
2 tablespoons scallions, thinly sliced
1 tablespoon toasted sesame seeds
Heat vegetable oil in large saucepan over medium heat. Toss in carrots with 1 cup dashi. Bring to a boil, cover, and reduce heat. Cook until tender but not mushy, 15 minutes Remove carrots and quickly reduce liquid over high heat until there’s 1/4 cup liquid left. Add mirin and soy sauce. Cook until slightly reduced, 1 minute. Toss carrots in and coat. Add kombu relish. Cook 2 more minutes. Serve on plates topped with scallions and toasted sesame seeds.