Carrot from Umami: The Fifth Taste by Yoshihiro Murata
Peel the carrot and cut into oblique pieces. Simmer in the carrot stock until tender, then add the soy sauce and mirin and simmer for several minutes. Carrot Stock: Combine 8⅔ oz. (250 g) carrot...
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Cooking tools:
- Kitchen scale
- Peeler
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Fine-mesh sieve
- Ladle
- Measuring spoon
Ingredients
- 1 Tbsp. mirin
- 2 Tbsp. usukuchi soy sauce
- 1¼ cups (300 ml) carrot stock
- 5 pieces carrot, each ½ oz. (15 g)
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