A lovely little Japanese side dish often found in bento boxes. It goes well with a big bowl of steamed rice, steamed greens and of course, a generous dollop of Rāyu.
Take time to enjoy the carrot cutting. We find it can be quite a meditative practice (although if you don't have a good sharp knife it might not be quite so relaxing.)
- 400g carrots, peeled and cut into matchsticks
- Chilli, diced
- 1½ tsp sugar or honey
- 3 tsp sesame oil
- 3 tbsp soy sauce or tamari
- 3 tbsp sunflower oil
- Toasted sesame seeds
Stick a pan over a medium heat. The carrot is shy so you don't want to overcrowd it – we suggest frying in batches.
First, fry your chilli in sunflower oil. Watch it sizzle! After a few seconds, add a third of your matchstick carrots and cook for a few minutes until softened and starting to colour.
Add sugar, soya/tamari then sesame seeds and cook for another minute. Mind there’s nothing burning on the bottom of your pan.
Finally, season your carrot and add some sesame oil, then take them off the heat straight away and put in a bowl.
Repeat with the rest of the carrot and enjoy!