From Koutarou Kentetsu, a perfect side dish for Western-style meals: "Carrot Yaki Yaki." Simply slice carrots into rounds, pan-fry them slowly in olive oil, and season with salt, sugar, and lemon juice for a simple flavor. This dish brings out the natural sweetness of carrots with minimal effort. It's perfect as a side for meat dishes, for bento boxes, or even as a snack for children.
Ingredients
Main Ingredients (2 servings)
- Carrots 2
- Butter (to taste)
Seasonings
- Olive Oil 2 tbsp
- Salt (a pinch)
- Sugar 1/2 tbsp
- Lemon Juice (a splash)
- Pepper (to taste)
Steps
- Peel and roughly slice 2 carrots into rounds.
- Heat 2 tbsp of olive oil in a frying pan.
- Arrange the sliced carrots in the frying pan without overlapping and cook slowly.
- Once browned on one side, flip and cook the other side slowly. [The key is here!] To bring out the sweetness of the carrots, cook on low to medium heat, letting it cook without burning.
- Once browned on both sides, lightly sprinkle with a pinch of salt.
- Continue cooking slowly until tender.
- Add 1/2 tbsp of sugar and a splash of lemon juice and quickly toss with the carrots.
- Transfer the carrots to a plate and drizzle any remaining juices in the pan over them as a sauce.
- Sprinkle with pepper to taste if desired, and serve with butter to taste if needed.
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