Umeboshi Glazed Carrots
Prepare carrots with a tangy umeboshi glaze using simple ingredients and a quick cooking method.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Carrot (peeled and cut into sticks) | 750 | Grams |
| Umeboshi Paste (available in Asian grocery stores) | 3 | Tbsp |
| Soy Sauce (low sodium preferred) | 2 | Tbsp |
| Honey (for sweetness) | 2 | Tbsp |
| Sesame Oil (for flavor) | 1 | Tbsp |
| Ginger (fresh, peeled and grated) | 1 | Inch |
| Garlic (minced) | 2 | Clove |
| Sesame Seeds (toasted for garnish) | 2 | Tbsp |
| Green Onion (sliced for garnish) | 2 | Bunch |
Instructions
- In a small bowl, mix umeboshi paste, soy sauce, honey, sesame oil, grated ginger, and minced garlic to create the glaze.
- Heat a large skillet over medium heat and add the carrot sticks. Stir-fry for about 5 minutes until they start to soften.
- Pour the glaze over the carrots and continue to cook, stirring frequently, for another 5-7 minutes until the carrots are tender and well-coated.
- Remove from heat and transfer the glazed carrots to a serving dish.
- Garnish with toasted sesame seeds and sliced green onions before serving.
Kitchen equipment
Umeboshi PasteGrater