Japanese Carrots

Does anyone have a recipe for the carrots that are served at the Japanese Restaurants where they cook at the tables. I have tried to make these at home and just can't seem to get them to taste like those do.

Here's what a google search turned up. Does this resemble what you were talking about? I've never seen these at Japanese restaurants before (but then, there's only 1 in town where I live, but they serve a great bean-sprout salad as a starter).....


"Title: Japanese-Style Carrot Sticks
Yield: 1

Ingredients

      1 c  rice vinegar; (not seasoned)
    1/3 c  sugar
    1/2 ts salt
      1 lb carrots; cut into sticks

Instructions

In a saucepan cook vinegar, sugar, and salt over moderately high heat,
stirring occasionally, until sugar is dissolved and mixture is hot. Put
carrots in a heatproof ceramic or glass dish and pour vinegar mixture over
them. Marinate carrots, covered and shilled, at least 4 hours and up to 1
day.

Makes about 4 cups.

Gourmet May 1996"
(from http://recipes.chef2chef.net/recipe-archive/38/205445.shtml)

Thanks, But the carrots that I am talking about are served warm and served after the rice and chicken and mushrooms. They are sweetened almost like some type of sweetener coats them. The chef always turns a metal bowl upside down on the grill on top of them and lets them steam while he is cooking the rice and meat and other vegetables.