Recipes with carrots

286 recipes. Page 10 of 12

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Nikujaga (Japanese Beef Potato Onion Soy-Sweet Stew)

Thin slices of beef, potatoes, onion, carrot, and shirataki noodles simmer in dashi sweetened with mirin and sugar and seasoned with soy sauce, a combination many Japanese people tie to home cooking. One story traces it to a Meiji-era naval officer trying to recreate British beef stew with Japanese ingredients, which would explain why the result is a clear soy braise rather than a thick, flour-bound stew.

Prep 15min Cook 30min 4 servings

Rice Medium

Korean Blue Crab Porridge

Blue crab starts in cold water and boils for 12 minutes to make the stock behind this porridge, releasing a natural sweetness from the shells and meat. Once the crab cools, picking the meat from the legs as well as the body gives the porridge plenty of sweet flakes to bite into.

Prep 20min Cook 35min 4 servings

Stir-fry Medium

Urakami Soboro (Pork and Burdock Stir-Fry)

Despite the name, this soboro has no minced meat: pork belly, fried fish cake, konnyaku and carrot are all cut into sturdy 5 cm strips. The burdock is shaved thin and the bean sprouts go in last for just 90 seconds, giving each ingredient a different bite. Light soy sauce, sugar and sake with filtered shiitake soaking liquid make a short simmer, and the dish is served while a little liquid is still in the pan.

🏠 Everyday

Prep 25min Cook 18min 2 servings

Soups Hard

Mimi (Folded Wheat Dumplings in Miso Soup)

Pinch two corners of a square of wheat dough together and it takes the shape of a mi, a winnowing basket. In Jikkoku, in Fujikawa, Yamanashi, that shape is said to scoop up good fortune, which is why the soup appears on New Year's morning and at celebrations. The dough goes straight into the broth with the root vegetables instead of being boiled separately, and the flour on its surface gives the soup a light body.

🏠 Everyday

Prep 45min Cook 35min 5 servings

Noodles Medium

Korean Squid Glass Noodle Stir-Fry

Squid takes the place of beef in this version of japchae, the Korean glass noodle stir-fry, tossed with spinach, carrot, and onion in a soy and sugar sauce. Scoring the inside of the squid in a crosshatch lets the seasoning reach more surface and keeps the cooked pieces tender. The squid gets only about a minute over high heat, since any longer turns it rubbery and leaks water that leaves the noodles soggy. The spinach is blanched separately and squeezed hard for the same reason. Boiled for no more than 6 minutes, the glass noodles stay springy and hold together in the pan.

Prep 20min Cook 15min 2 servings

Salads Hard

Yu Sheng Prosperity Salad

Shredded daikon, carrot and cucumber are fanned out in rings with raw salmon in the middle, and everyone tosses the platter high with chopsticks just before eating. Plum sauce and lemon make the dressing sweet and tangy, and sesame seeds add a nutty finish. Pregnant people, children, older adults and anyone with weakened immunity should skip it, because the salmon is eaten raw and even fish sold for raw eating carries some risk.

🥗 Lighter Meals

Prep 30min 0 4 servings

Asian Medium

Nimiso Red Miso Vegetable Stew

Red soybean miso, aged from a soybean koji, gives this Aichi stew a dark broth with deep savoriness, a little acidity, and a faint astringency. Also called misoni, it grew out of the soybean miso tradition best known through Hatcho miso. Every household loads the pot with daikon, carrot, burdock, taro, konnyaku, and fried tofu, but some keep plenty of broth and eat it like a hot pot while others cook it down to a thicker simmer.

Prep 30min Cook 45min 4 servings

Rice Easy

Konjac Fried Rice

The konjac rice goes into a dry pan with no oil at all. Once the steam dies down and the grains roll around on their own, it comes out, then returns later to a pan of chicken breast, carrot and scrambled egg to be seasoned with oyster sauce and soy sauce. Dried out this way, the konjac rice has a firm, springy chew.

Prep 10min Cook 15min 2 servings

Stir-fry Easy

Korean Mixed Vegetable Stir-Fry

Carrot, onion, bell pepper and shiitake go in one after another, firmest first, and all of them finish crisp, with a single tablespoon of oyster sauce added only in the last 20 seconds for gloss.

⚡ 20-Minute Recipes 🏠 Everyday

Prep 10min Cook 8min 2 servings

Soups Easy

Gyujiru Okinawan Beef Soup

Beef and carrot browned in lard give this clear Okinawan soup a quiet richness beneath its bonito broth. On the islands, winter versions used chidekuni, a long, bright yellow island carrot, and heartier pots added beef offal. It has also long been cooked for local observances. Here a single block of lean beef round keeps the prep simple.

🏠 Everyday

Prep 20min Cook 30min 4 servings

Noodles Hard

Gunma Okirikomi Noodle Stew

In Gunma homes, wide unsalted noodles go straight into a pot of root vegetables and dashi without being boiled first. The broth comes out slightly cloudy and thick rather than clear, and that is how it should be. Taro, burdock, daikon, shiitake, and fried tofu make it a hearty one-pot meal seasoned with both soy sauce and miso. Noodle thickness and vegetables change from one household to another.

Prep 50min Cook 35min 4 servings

Asian Hard

Noppe (Niigata Taro and Vegetable Simmer)

In Niigata's noppe, the broth thickens lightly from the taro's own starch, with no thickener added. Water from soaking dried scallops and shiitake forms the base, and taro, bamboo shoot, carrot, konnyaku, kamaboko fish cake, ginkgo nuts, and salted salmon are cut to similar sizes. Families make big pots for New Year, weddings, memorial services, and funerals, eat it warm or cold, and top each bowl with salmon roe.

Prep 30min Cook 35min 6 servings

Rice Medium

Korean Addictive Mini Gimbap

Each sheet of gim (roasted seaweed) is cut into four, and the rolls come out about the size of a finger, filled with little more than carrot, spinach and a strip of egg. The seasoning comes from a dip of mustard, soy sauce, vinegar and sugar, and the sharp kick of the mustard keeps hands reaching for one more.

⚡ 20-Minute Recipes

Prep 20min 0 2 servings

Stir-fry Easy

Korean Yangbaechu Kkae Bokkeum (Sesame Cabbage Stir-fry)

Cabbage cut into 1 cm strips and tossed briefly over high heat wilts at the edges while the center stays crisp and sweet. Sesame oil starts the cooking, and perilla oil plus partly crushed toasted sesame are added after the heat is off, layering two kinds of nuttiness.

⚡ 20-Minute Recipes 🏠 Everyday

Prep 12min Cook 8min 4 servings

Soups Hard

Pot-au-Feu (French Slow-Simmered Beef and Root Vegetable Broth)

One pot yields two courses. The clear broth goes into bowls on its own, while thick slices of brisket with the potatoes and carrots share a plate, with mustard or coarse salt alongside. For a clear broth the first blanching water is thrown out, and the fresh pot is skimmed before it boils and kept at a bare shiver for two hours.

🏠 Everyday

Prep 20min Cook 180min 4 servings

Noodles Medium

Okuzukake (Thickened Vegetable and Umen Soup)

Soaking water from dried shiitake, with no meat or bonito, forms the broth for this Japanese vegetable soup, and potato starch thickens it just enough to coat a spoon. In southern Miyagi it is a Buddhist meatless dish served around the spring and autumn equinoxes, at Obon, and at memorial gatherings. That light body holds taro, burdock, carrot, tofu, and fried tofu in suspension, letting each spoonful bring up both broth and filling. The umen noodles are boiled in a separate pot, since cooking them in the soup would release enough starch to cloud and weigh it down. Shiraishi umen, shirataki, and small wheat gluten puffs (mame-fu) make it something between a soup and a noodle dish, and a scattering of mitsuba adds a fresh herbal note at the end.

Prep 30min Cook 25min 4 servings

Asian Hard

Mushidai (Whole Sea Bream Steamed with Okara Stuffing)

A whole sea bream of about 1 kg is opened from the back with its fins and shape intact, packed with sweetened okara, and steamed in one piece for celebrations in Kochi. Sieved hard-boiled egg yolk goes over the top at the end, and the fish is presented on a large sawachi platter at weddings, New Year, and the banquets locals call okyaku. A sweet potato steamed alongside is the old way of judging doneness, and this recipe keeps that habit.

Prep 60min Cook 60min 8 servings

Rice Easy

Octopus Rice Porridge

There is no boiling of octopus here: it is bought already cooked. Diced as small as the carrot and zucchini, it waits until the rice has fully softened, since a long simmer from the start would make it tough.

Prep 15min Cook 30min 2 servings

Stir-fry Easy

Korean Soy Sauce Stir-Fried Lotus Root and Bean Sprouts

Lotus root is dense and soybean sprouts are delicate, and cooked for the same length of time one of them gives out. The lotus root gets a head start, and the sprouts go in only once the soy glaze is bubbling, for a short final toss.

🏠 Everyday

Prep 14min Cook 9min 2 servings

Soups Medium

Ribollita (Tuscan Bread and Bean Soup)

Stale baguette soaks up the bean and vegetable broth until this is less a soup than something close to a porridge. The name means reboiled, and true to it, the soup tastes deeper when reheated the next day.

🏠 Everyday

Prep 20min Cook 45min 4 servings

Noodles Easy

Pad Woon Sen (Thai Stir-Fried Glass Noodles with Shrimp and Egg)

Glass noodles drink up soy and oyster sauce fast, turning clear and glossy within a minute or two in a hot pan. With shrimp, cabbage, carrot, and egg, this Thai stir-fry comes together in a few minutes over high heat.

Prep 15min Cook 12min 2 servings

Asian Hard

Tai no Karamushi (Steamed Sea Bream Stuffed with Okara)

Two whole sea bream, opened along the back and packed with sweet-savory okara (tofu pulp) cooked with vegetables and ginkgo nuts, are steamed whole for this celebratory dish from the Kaga area of Ishikawa. The fish are set belly to belly on the platter, an arrangement that made it a regular at weddings. Each serving pairs mild bream with stuffing that has soaked up the fish juices.

Prep 80min Cook 50min 4 servings

Rice Hard

Nezushi (Koji-Fermented Trout and Rice)

Rice koji and cooked rice slowly develop a mild sweet-sour character in the cold, and that flavor seasons pieces of salted trout, shredded daikon, and carrot. This fermented New Year sushi comes from the Hida and Chuno areas of Gifu, especially around Gero, where it was traditionally started in December. The packed container rests for 14 to 20 days somewhere consistently cold, and the pace changes with the weather and the ingredients.

Prep 35min Cook 25min 4 servings

Soups Medium

Sanpei Jiru (Hokkaido Salted Salmon Soup)

A salted salmon head and backbone with some flesh still attached give the kombu stock its fish oil and savor. Sanpei jiru is a Hokkaido winter soup, and unlike Ishikari nabe, which is seasoned with miso and uses fresh salmon, it relies on the salt already cured into the fish.

🏠 Everyday

Prep 25min Cook 30min 4 servings