Carrots in Sesame Soy Sauce

Introduction

These carrots are cut into thin matchsticks, briefly sautéed, then simmered with just enough water to soften without turning mushy. A little tamari or shoyu at the end gives you a light sesame-soy finish, which makes this a fast side dish for rice, fish, or a simple weeknight meal.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 8 minutes
• Total Time: 18 minutes
• Servings: 2

Ingredients

• 250 g (½ lb) carrots, julienned
• 1 Tbsp vegetable oil, preferably sesame oil
• Water
• Tamari or shoyu soy sauce, to taste

Instructions

1. Cut the carrots into thin matchstick pieces (sen-giri, or julienned)
2. Pour a small amount of oil into a saucepan and sauté the carrot pieces briefly
3. Add just enough water to half-cover the carrot pieces
4. Place the lid on the pot and let the carrots simmer briefly on medium-low heat
5. Add a little tamari or shoyu to enhance flavour. Serve.

Variations

• Use sesame oil for the 1 Tbsp vegetable oil if you want a stronger toasted, nutty finish.
• Choose tamari instead of shoyu if you want a slightly deeper soy flavor and a wheat-free option.
• Cut the carrots a little thicker than matchsticks if you want more bite in the finished dish; they will stay firmer after simmering.
• Add slightly more water in the simmering step if you prefer softer carrots and a more braised texture.
• Season more heavily with tamari or shoyu at the end if you want the carrots to read more clearly as a soy-based side rather than a lightly seasoned vegetable.

Tips for Success

• Keep the carrot pieces close in size so they soften at the same rate.
• Sauté the carrots only briefly; you want a little oil coating, not browning.
• Stop the water at about halfway up the carrots, as directed, so they steam and simmer instead of boiling.
• Cook on medium-low heat with the lid on to soften the carrots gently without breaking them down.
• Add the tamari or shoyu at the end and taste before adding more, since a small amount goes a long way.

Storage and Reheating

Store the carrots in an airtight container in the fridge for up to 3 days. Freeze only if needed, in a freezer-safe container, for up to 1 month; the texture will be softer after thawing.

Reheat in a small saucepan over low heat with a spoonful of water, covered, for 2 to 4 minutes. You can also microwave them in a covered dish for 30 to 60 seconds, stirring once halfway through.

FAQ

Can you make these carrots ahead?

Yes. Cook them fully, cool them, and refrigerate; they reheat well and work as a make-ahead side for lunch or dinner.

What is the difference between tamari and shoyu here?

Tamari gives you a fuller, slightly less sharp soy flavor, while shoyu is a bit lighter and more traditional for a simple seasoning like this.

Do the carrots need to be exactly julienned?

No, but thin matchsticks cook evenly and give you the texture the recipe is aiming for. Thicker cuts will need a little more simmering time.

Can you use a neutral oil instead of sesame oil?

Yes. A neutral vegetable oil works fine, but sesame oil adds more aroma and gives the finished carrots a more distinct savory edge.