braised carrots & japanese radish
- Serves: 4
- Calories: 37 kcal
- Total Time: 35 m
- Prep: 5 m
- Cook: 30 m
- Japanese: Ninjin to daikon no nimono
Cut the carrot into about 1 cm. wide pieces and cut lengthwise in half.
Peel the Japanese radish and cut into 1 cm. wide slices. Cut them into 4 cubes.
Cut the ginger into julienne slices.
Place the water in a pot. Add the carrot, Japanese radish, ginger, sugar and soy sauce. Simmer for about 20 minutes on medium heat until the vegetables become soft.
The ginger is a good accent and warms you up in the winter. It is easy on your digestion.
Japanese foods recipes
Int'l. recipes with a Japanese twist