This simple dish brings the wonderful natural sweet flavor of the carrot with the umami nuance from the oyster sauce and mayo. I also love the hint of nutty sesame aroma coming from the Golden Sesame Oil. I can make this dish so easily and it always feels like a treat. This dish is great either hot, right when it’s cooked, or at a room temperature. So, you can bring it to a picnic, too.
Vegetarian optionSubstitute oyster sauce with 1 1/2 tablespoons soy sauce or white tamari
- 2 1/2 tablespoons oyster sauce
- 2 tablespoons mayonnaise (I recommend Japanese Kewpie brand)
- 18 oz (500 g) carrot, cut into about 2″ (5 cim) long oblique
- 2 tablespoons toasted sesame oil
- 1 clove garlic, thinly-sliced
- 1 tablespoon sake
- Dill fonds, for garnish
- Yuzu shichimi togarashi (Japanese seven-spice powder), for serving
- To make the sauce mixture, stir together the oyster sauce and the mayonnaise in a small bowl. Set aside.
- Combine the carrot and the sesame oil in the skillet of Fukkura-san. Cover with lid and cook over medium-heat for 10 minutes, or until the carrots are crisp-tender. Meanwhile, stir a couple of times after 5 minutes into cooking.
- Uncover and deglaze with the sake. Cook for 1 minute or so.
- Add the sauce mixture and stir. Turn off the heat.
- Garnish with the dill, and sprinkle some shichimi togarashi.
This dish is full of flavors great as an appetizer or a side dish.