Recipes with carrots

286 recipes. Page 8 of 12

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Kappodori (Bamboo-Steamed Chicken)

In the mountains of northern Miyazaki, especially Takachiho, bamboo is called kappo, and this dish fills a section of young green bamboo with chicken, burdock, shiitake, carrot, garlic chives, and garlic before setting it over charcoal. The ingredients steam in their own moisture and pick up the scent of the bamboo. It is an outdoor dish, made over glowing coals rather than tall flames, with sound, untreated bamboo meant for cooking.

Prep 30min Cook 45min 4 servings

Rice Medium

Korean Ssamjang Hwe Deopbap

Instead of the usual cho-gochujang, this raw fish bowl is dressed with ssamjang loosened with vinegar and sesame oil, and the taste leans toward savory fermented soybean rather than sweet heat. The vegetables are not dressed ahead, and the bowl gets only two or three turns when it is mixed.

Prep 20min Cook 5min 2 servings

Stir-fry Easy

Korean Stir-Fried Seaweed Stems with Perilla

Where most seaweed stem stir-fries finish with sesame oil, this one is cooked in perilla oil and coated in plenty of ground perilla seed, which pushes the nutty flavor right to the front. The salted stems soak in cold water for at least 15 minutes to draw out salt, but leave them much longer and the taste of the sea goes too.

🏠 Everyday

Prep 25min Cook 8min 2 servings

Soups Medium

Kaki no Dotenabe (Oyster Miso Hot Pot)

Miso is spread thickly around the inside rim of the pot like a bank of earth, and it gets scraped into the broth a little at a time as the pot simmers. Oysters release salty juices of their own, which is why the miso never goes in all at once.

🏠 Everyday

Prep 25min Cook 20min 4 servings

Noodles Easy

Korean Spicy Platter Noodles

A big platter piled with somyeon, shredded cabbage, cucumber, carrot and torn lettuce arrives tossed in a spicy-tangy gochujang dressing. Each vegetable brings its own kind of crunch against the soft noodles, and the dressing of gochujang, vinegar, sugar and soy hits sweet, sour and hot in quick succession. Sesame oil and toasted seeds round off the sharpness without dulling it.

Prep 18min Cook 10min 2 servings

Salads Easy

Napa Cabbage Pear Black Sesame Salad

Napa cabbage cut into fine shreds and crisped in cold water tastes clean and refreshing, and Korean pear cut to the same width adds a clear sweetness. The pear is sliced only at serving time to avoid browning, and the soaked cabbage is drained well so it does not blur the dressing. The dressing is plain yogurt with rice vinegar and honey, creamy but light enough not to hide the produce. Toasted black sesame goes on at the very last moment so the seeds stay dry and pop with nutty flavor when bitten. With only a pinch of salt, it makes a good palate cleanser after a rich main dish.

⚡ 20-Minute Recipes 🥗 Lighter Meals

Prep 15min 0 2 servings

Asian Easy

Kencho Simmered Tofu and Daikon

The tofu is broken up by hand into rough chunks, and they stay chunky among the daikon and carrot as everything cooks down in soy sauce and sake. In Yamaguchi it has long been made in a big pot and reheated over several meals, and it still shows up in school lunches.

Prep 25min Cook 18min 4 servings

Rice Medium

Itadaki (Rice-Stuffed Simmered Tofu Pouches)

Unlike inari-zushi, which fills tofu pouches with rice that is already cooked, itadaki packs them with raw rice, burdock, carrot, and shiitake and lets the rice cook inside in shiitake soaking liquid seasoned with soy sauce, sugar, and sake. Small holes spread across each pouch let that liquid reach the center, and leaving headroom matters because raw rice expands enough to burst a packed pouch.

Prep 35min Cook 60min 6 servings

Stir-fry Medium

Korean Spicy Octopus Stir-fry

The octopus is already boiled, so the pan only has to warm it through and coat it in gochujang sauce. The heat goes off the moment it starts to visibly shrink, and the onion and carrot are left a little underdone so they keep some crunch.

🏠 Everyday

Prep 20min Cook 10min 2 servings

Soups Hard

Iwate Kenchin-jiru

The first things in the pot are 8 tablespoons of oil and firm tofu crumbled by hand. Once the tofu has broken into loose crumbs, daikon, burdock, zenmai, warabi and butterbur are fried with it, and only after that are the dashi and light soy sauce poured in. There is no meat.

🏠 Everyday

Prep 45min Cook 70min 6 servings

Noodles Easy

Korean Banquet Noodles (Thin Noodles in Anchovy Kelp Broth)

The name comes from the custom of serving noodles to guests at weddings, birthdays and first-birthday parties. Anchovy and kelp make the broth, and seasoning it with soup soy sauce alone keeps it transparent rather than cloudy. The toppings sit in separate colors: zucchini, carrot, yellow and white egg strips, and crumbled seaweed. Kelp comes out of the pot first, since left too long it turns the broth bitter.

Prep 20min Cook 25min 4 servings

Salads Medium

Narae (Seven-Ingredient Vinegar Salad)

Daikon, carrot, lotus root, shiitake, fried tofu, burdock and koya-dofu (freeze-dried tofu) are cooked in three separate batches before meeting one sweet rice-vinegar dressing. Each group keeps its own texture: crunchy lotus root and burdock, tender daikon, and koya-dofu that holds stock like a sponge. Spreading the cooked pieces in a sieve until they stop dripping keeps the vinegar dressing from turning thin. The simmered koya-dofu cools in the sieve on its own, untouched: pressing it while hot would break it and squeeze out the stock it absorbed. White sesame and fine threads of yuzu peel are scattered on top, adding toastiness and a citrus lift.

🥗 Lighter Meals

Prep 35min Cook 25min 4 servings

Asian Medium

Koya Tofu Powder and Vegetable Nimono

Fine powder left over from making koya-dofu, Japan's freeze-dried tofu, is stirred into a pot of diced chicken and root vegetables, where it drinks up the dashi and clumps into soft, crumbly curds. This home dish from Takacho in Hyogo is eaten with a spoon: everything from carrot and burdock to konnyaku, chikuwa fish cake, and fried tofu is cut small so each bite gets a bit of everything.

Prep 25min Cook 20min 5 servings

Rice Medium

Korean Abalone Porridge (Jeonbok Juk)

The abalone innards are fried with the rice in sesame oil, tinting the whole porridge a pale green. How green it gets, and how much it tastes of the sea, depends on how fresh those innards are, and that is decided when the abalone is bought. An egg yolk sits in the center of each bowl.

Prep 20min Cook 40min 2 servings

Stir-fry Easy

Korean Mushroom and Vegetable Stir-Fry

King oyster mushrooms are firm and meaty while oyster mushrooms pull apart into soft strands, so cooking both together keeps the texture from being one note. Broccoli and carrot brighten it up, and soy and oyster sauce do the seasoning.

⚡ 20-Minute Recipes 🏠 Everyday

Prep 10min Cook 10min 2 servings

Soups Hard

Kenojiru (Tsugaru Root Vegetable and Soybean Soup)

Every ingredient in this Tsugaru Little New Year soup is diced to about 5 mm, and each spoonful carries daikon, carrot, burdock, mountain vegetables, fried and freeze-dried tofu, soybeans, and kombu together. Red miso seasons it. Half the soybeans stay whole and half are coarsely mashed into zunda, which gives the broth a light body.

🏠 Everyday

Prep 120min Cook 100min 10 servings

Noodles Medium

Korean Glass Noodle Stir-fry

The noodles, beef, spinach, carrot and onion are each cooked on their own and only combined at the end. There is a single batch of soy sauce, sugar and sesame oil: a little goes on the beef as a marinade, and whatever is left seasons the noodles.

At least 44 min 4 servings

Salads Easy

Shiraae Vegetables in Tofu Sesame Dressing

Tofu mashed until smooth, with ground sesame and a little sugar, coats the carrot and konjac in a white dressing that is more gently sweet than salty. Any warmth or liquid left in the vegetables thins it out, so after their simmer in dashi they are drained and cooled completely.

🥗 Lighter Meals

Prep 45min Cook 15min 4 servings

Asian Medium

Lumpiang Shanghai (Filipino Deep-Fried Pork Spring Rolls)

These slim, finger-length Filipino pork spring rolls turn up at birthday parties, holiday tables, and town fiestas. They fry twice, first in lower heat and then in hotter oil, and that second round keeps them crisp long after they cool. Whole trays can be fried before a party and stacked up to wait.

Prep 30min Cook 15min 4 servings

Rice Easy

Korean Rice Ball (Sesame Rice Balls with Tuna Mayo Filling)

Rice seasoned with sesame oil, salt and toasted sesame is spread on plastic wrap, filled with tuna mayo and squeezed into a ball. A little finely chopped carrot and cucumber goes into the filling as well. These are eaten without reheating, which is why they go into lunchboxes and come along on picnics and school sports days.

⚡ 20-Minute Recipes 🍱 Lunchbox

Prep 15min 0 2 servings

Stir-fry Medium

Korean Spicy Stir-fried Octopus

It is called a stir-fry, but for the first few minutes the lid stays on. Bean sprouts laid on the bottom let out enough water to keep the gochujang from scorching, and a final blast of heat reduces that liquid into a thick sauce that coats the octopus.

🏠 Everyday

Prep 15min Cook 10min 2 servings

Soups Medium

Aizu Kozuyu

In Aizu this soup was served to guests, and at weddings it was one dish people could go back to for more as often as they liked. The broth combines bonito dashi with the soaking water from dried scallops, and since the scallops and mushrooms need eight hours in the fridge, the work starts the day before.

🏠 Everyday

Prep 480min Cook 35min 4 servings

Noodles Easy

Korean Buckwheat Noodle Salad

Chilled buckwheat noodles get tossed with fine shreds of cucumber, red cabbage, and carrot that outweigh the noodles, and the result eats more like a salad than a noodle bowl. The dressing is gochujang thinned with vinegar, soy sauce, and a little sesame oil: spicy, sour, and savory at once. Rubbing the cooked noodles under cold water strips their surface starch, which keeps them from clumping and stops the dressing from pooling at the bottom of the bowl. The toss happens right before serving and the bowl spends only 5 minutes in the fridge, because buckwheat softens quickly once dressed. It makes a light meal on a hot day.

🥗 Lighter Meals

Prep 15min Cook 7min 2 servings

Salads Medium

Tofu Satay Salad Bowl

Peanut butter whisked with soy sauce, lime juice, and chili sauce gives the same rich, nutty profile as the peanut sauce served with satay skewers. That sauce goes over thick pieces of seared tofu with lettuce, carrot, and cucumber, turning a salad into a full meal. Water clinging to the vegetables thins the dressing and dulls it, so shake them dry before assembling.

🥗 Lighter Meals

Prep 20min Cook 10min 2 servings