When I prepare Japanese style dinner, I always make one dish which is a Tsukemono (Pickled Vegetables), Sunomono (Vinegar vegetables) OR Aemono (Seasoned Vegetables). This Carrot dish can be made in five minutes. When you want to add one more dish to dinner table, it can be done easily.
Carrots 2 to 3
Ponzu 2 tablespoons
(* If you don’t have ready-to-use Ponzu, Rice Vinegar 1 tablespoon & Soy Sauce 1 tablespoon)
Dried Chilli Flakes as required
Garlic 1 small clove *crushed & sliced
Ginger 1 small piece *sliced to thin strips
Sugar 1 teaspoon
Sesame Oil 1 teaspoon
Fried Shallot for topping
- Using vegetable peeler, slice Carrots into thin ribbons.
- Mix other ingredients, add Carrots and mix well.
- Sprinkle plenty of Fried Shallot on top and serve.
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