Original: English

Pickled Carrots

by 料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchen

Introducing 'Su-Ninnjin' (Pickled Carrots), a healthy and delicious recipe perfect for beauty and dieting, that's incredibly easy to make by simply cutting and marinating! It's also a great way to use up a lot of carrots. Enjoy it as is, or get creative with variations. Try this healthy dish to add to your daily meals!

Steps

Trim the ends off 2 carrots and peel them.
🕒 01:37
Thinly slice the peeled carrots using a mandoline slicer. **(Key Tip!)** When using a mandoline, be careful not to injure your hands and use a safety holder.
🕒 01:56
Stack the thinly sliced carrots and julienne them into thin strips. **(Key Tip!)** Julienne them thinly so they absorb the flavor well and are easy to eat.
🕒 02:47
Place the cut carrots into a plastic bag.
🕒 03:11
Add 1/2 tsp of salt to the plastic bag and mix to coat evenly.
🕒 03:44
Squeeze out the air from the bag, seal it, and let it sit for 10 minutes.
🕒 03:51
In a bowl, combine 5 tbsp of vinegar and 1 tbsp of honey, and mix well until the honey is dissolved.
🕒 04:06
Make a few small holes at the tip of the plastic bag containing the carrots and firmly squeeze out the moisture. **(Key Tip!)** Squeezing out the water removes the carrots' bitterness and unique odor.
🕒 04:29
Transfer the squeezed carrots to a container and gently separate them.
🕒 04:46
Add the prepared vinegar and honey mixture and 1 tsp of olive oil to the loosened carrots, and mix everything well.
🕒 04:54
Cover the surface with plastic wrap, pressing it down to ensure the carrots are submerged in the vinegar.
🕒 05:05
Refrigerate for 1 hour to let the 'Su-Ninnjin' (Pickled Carrots) marinate. This completes the dish.
🕒 05:26
**(Variation 1: Gochujang Flavor)** Transfer 20g of the finished pickled carrots to a separate container, add 1/2 tsp of gochujang, and mix.
🕒 06:34
**(Variation 2: Potato Salad)** Peel 1 potato, remove any eyes, and cut into bite-sized pieces.
🕒 07:10
Soak the cut potato in water for 5 minutes.
🕒 07:26
Crack 1 egg into a microwave-safe container. Poke a few holes in the yolk and lightly whisk the white.
🕒 07:46
Loosely cover the egg with plastic wrap and microwave on 600W for 40 seconds. **(Key Tip!)** To prevent the egg from exploding, always use plastic wrap and break the yolk and white before heating.
🕒 08:03
Remove from the microwave, and while still hot, mash with a fork.
🕒 08:31
Microwave again on 600W for 20 seconds without the plastic wrap.
🕒 08:43
Mash thoroughly with a fork again, and let it cool down.
🕒 08:55
Drain the potato, cover loosely with plastic wrap, and microwave on 600W for 4 minutes until tender.
🕒 09:34
Mash the cooked potato with a fork and let it cool down. **(Key Tip!)** To prevent mayonnaise from separating, do not mix while the potato is piping hot; always let it cool down first.
🕒 09:56
In a bowl, combine the mashed potato, the microwaved egg, and 20g of pickled carrots.
🕒 10:27
Add 1.5 tbsp of mayonnaise, 1 tsp of grainy mustard, and black pepper to taste. Mix everything together to create the potato salad. The potato salad is now complete.
🕒 10:41