Tsukemono: Carrot Miso Sauté

The day is coming when a single carrot, freshly observed, will set off a revolution.
—Paul Cezanne


Sweet white miso and sweet orange carrots make a harmonious pair, a crunchy nutty flavor to savor! This unconventional combination reveals how even a common root vegetable can be exotic.

Carrot Miso Sauté
from Easy Japanese Pickling
in five minutes to one day
by seiko ogawa

4 servings
page 36

  • 3 carrots
  • 4 Tablespoons miso
  • 2 Tablespoons mirin
  • 1 Tablespoon sugar
  • 2 Tablspoons cooking oil

Peel the carrots and slice thin, diagonally.
Combine miso, mirin, and sugar.
Sauté the carrots in oil.
Toss with the miso sauce.
Cool to room temperature.
The flavor develops in about 1 hour.


4 thoughts on “Tsukemono: Carrot Miso Sauté

  1. Pingback: Tweets that mention Tsukemono: Carrot Miso Sauté « Tess's Japanese Kitchen -- Topsy.com

  2. This was great. I added a tiny bit of sesame oil and light soy sauce to the wok, and also to the Miso sauce. My husband loved it too. Thanks for the great site.

  3. Hi Dusty,
    Glad that you and your husband enjoyed this dish! It’s a nice combo, carrots and miso; the addition of sesame oil and shoyu sounds very nice. Thank you for letting me know.


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