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 Japanese Carrots

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  • Total Posts: 955
  • Joined: 3/23/2004
  • Location: Gastonia, NC
Japanese Carrots Wed, 04/14/04 11:09 AM (permalink)
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.

    • Total Posts: 41
    • Joined: 7/1/2003
    • Location: Denver, CO
    RE: Japanese Carrots Thu, 04/15/04 12:42 AM (permalink)
    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


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


    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

    Makes about 4 cups.

    Gourmet May 1996"

      • Total Posts: 955
      • Joined: 3/23/2004
      • Location: Gastonia, NC
      RE: Japanese Carrots Fri, 04/16/04 12:25 PM (permalink)
      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.
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