Recipes with carrots

286 recipes. Page 9 of 12

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Na Dofu Seasonal Vegetable Tofu

Slice into na-dofu and the cut face is flecked with chopped greens and carrot, set right into the curd. In the mountain village of Shiiba in Miyazaki, cooks stretched precious soybeans this way, adding rape blossoms or mitsuba in spring and the pungent leaves of Heike turnip from autumn on. Mustard greens stand in for the turnip leaves here. The tofu is never soaked in water after pressing; it is cut and eaten right away with soy sauce or yuzu miso.

Prep 480min Cook 70min 4 servings

Rice Easy

Japanese Curry Rice

A single block of store-bought roux thickens the sauce and gives Japanese curry its mild, slightly sweet taste. There is no blending of spices as with Indian curry, which is how it became an everyday family dish in Japan that tastes the same every time. Potatoes, carrots, and onions are cut large so they hold their shape in the thick sauce.

Prep 20min Cook 35min 4 servings

Stir-fry Easy

Ninjin Shirishiri (Okinawan Carrot and Egg Stir-Fry)

With only carrot, egg, salt, and oil in the pan, how the carrot is cut decides most of the result. A coarse shirishiri grater or julienne slicer gives long strands of 4 to 5 cm that still have some bite after cooking; finely grated carrot goes soft and loses that texture. The egg ends up in loose, fluffy clumps tangled between the strands rather than a smooth scramble.

⚡ 20-Minute Recipes 🏠 Everyday

Prep 10min Cook 10min 4 servings

Soups Hard

Kyanokko-jiru (Akita Vegetable and Bean Soup)

In Akita this soup belongs to Little New Year, and with daikon, potato, mountain yam, wild greens, tofu and candied chestnuts in it, it is made in one big pot. Near the end, yaki-zunda, small cakes of green soybean flour and glutinous rice flour browned in a pan, go in for a final five-minute simmer.

🏠 Everyday

Prep 90min Cook 150min 20 servings

Noodles Hard

Uzbek Lagman Noodles

Thick hand-cut wheat noodles sit in the bowl first, and a stew-like gravy of beef chuck, potato, daikon, bell pepper, and tomato gets ladled over the top. This is the Uzbek kesma style: a firm dough rolled thin and cut with a knife rather than pulled by hand. If the dough keeps shrinking back as it is rolled, the gluten is still tight, and another 10 minutes of rest under a cover fixes it. Cumin seed and ground coriander give the tomato-rich gravy its Central Asian warmth. Because noodles and gravy meet only in the bowl, the chewy strands never soak up the sauce and go soft.

Prep 55min Cook 45min 4 servings

Salads Easy

Tofu Sesame Salad (Pan-Seared Tofu with Sesame-Soy Dressing)

Warm, golden cubes of pan-seared tofu land on cold baby greens, and each bite moves between soft tofu and crunchy shredded red cabbage and carrot. Pressing the tofu first, then leaving each side alone until it firms, keeps the cubes from breaking apart. The tablespoon of sesame oil is split between pan and dressing, and only a small part of it goes into the searing. The dressing itself is just soy sauce, sesame oil and vinegar, which keeps the bowl light. Most of it is poured over the tofu rather than the leaves, since tender greens wilt fast once they sit in soy-based liquid.

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Prep 12min Cook 6min 2 servings

Asian Hard

Etsu Nanbanzuke (Fried Fish in Sweet Vinegar)

Etsu fried crisp in potato starch goes straight into a vinegar-soy marinade while still hot, so the fish absorbs it quickly and the thin-cut vegetables stay crunchy. The fish is caught only during a short season from May to July in the Chikugo area of Fukuoka, and its many fine bones call for closely spaced cuts along the body. Served chilled, it is a summer side dish.

Prep 35min Cook 25min 4 servings

Rice Medium

Katsu Curry

Breaded pork loin fried to a deep golden brown is sliced thick and set beside a Japanese curry made sweet with well-browned onion and carrot. Where the curry touches the cutlet the crust softens while the rest stays crunchy, and each bite shifts between the two. Panko pressed firmly all the way to the edges keeps the coating from peeling away in the oil. The curry base cooks in a little of the reserved frying oil rather than fresh fat.

Prep 25min Cook 25min 2 servings

Stir-fry Medium

Korean Spicy Stir-fried Squid

A shallow crosshatch scored on the inside of the squid body opens up as it cooks, curling each piece and letting the gochujang sauce work into the cuts. Score too deep and the body tears apart; the knife should only graze the surface.

🏠 Everyday

Prep 15min Cook 10min 2 servings

Soups Hard

Lobster Bisque

The lobster meat is boiled and set aside, and the soup itself is made from the shells. They are browned in butter until the bottom of the pot colors, flamed with cognac, then simmered with tomato and fish stock for more than half an hour before being strained out. The meat comes back only at the very end, after the cream.

🏠 Everyday

Prep 30min Cook 60min 4 servings

Noodles Easy

Chinese Lo Mein

Unlike chow mein, which gets fried until crisp, lo mein tosses boiled noodles gently with sauce so they stay soft and glossy. Soy sauce, oyster sauce and a little sugar make a salty, faintly sweet coating, mixed in advance so the seasoning spreads evenly during the brief toss. Half cooking the shrimp before the vegetables go in keeps it from toughening while everything is tossed, and the broccoli and carrot come off the heat while still bright and crisp. The noodles are plated the moment the sauce turns glossy, since left in the pan they dry out. Chicken or beef works in place of shrimp with the same steps.

Prep 15min Cook 10min 2 servings

Salads Medium

Tsushima (Crumbled Tofu and Vegetable Salad)

Tofu is dry-fried with no oil until the water cooks off and it breaks into fluffy crumbs, then scattered through shiitake, carrot, burdock and konjac simmered in dashi, and everything is dressed with rice vinegar. The tofu does not coat the vegetables; it stays in little grains tucked between them.

🥗 Lighter Meals

Prep 20min Cook 25min 4 servings

Asian Medium

Nara-ae (Simmered Vegetables with Narazuke)

Narazuke, Nara's vegetables pickled in sake lees, is chopped and folded into a sweet-soy simmer of fiddlehead fern (zenmai), kanpyo gourd strips, shiitake, konjac strips, carrot, and fried tofu. On its own the pickle is strong, but spread through so many soft vegetables its boozy aroma and firm crunch become a gentle accent. This everyday side dish from Nara is eaten fully cooled.

Prep 30min Cook 25min 4 servings

Rice Easy

Korean Mini Gimbap

Half sheets of seaweed are spread with a very thin layer of rice and rolled tightly around just three fillings: yellow pickled radish, spinach, and carrot. The result is a slim roll that cuts into small coins, each one a single bite. Carrot is stir-fried only until it wilts so it keeps some crunch and sweetness, and the spinach is blanched briefly, squeezed dry, and dressed with sesame oil.

⚡ 20-Minute Recipes

Prep 15min Cook 5min 2 servings

Stir-fry Easy

Kishazu-iri (Okara and Vegetable Stir-Fry)

Fresh okara soaks up a dashi simmered with carrot, burdock and shiitake until it is moist yet crumbles apart under a spatula. Once the okara goes in, it needs constant turning from the bottom of the pot or it sticks. The dish is done before it dries out: no loose liquid, but still damp enough to clump and fall apart again.

🏠 Everyday

Prep 20min Cook 25min 10 servings

Soups Easy

Lohikeitto

In this Finnish soup, salmon and potatoes cook in fish stock and the pot is finished with cream and dill. The potatoes, carrot and leek are almost tender before the salmon goes in for its last few minutes, so a spoonful comes up with large flakes of fish.

🏠 Everyday

Prep 15min Cook 25min 6 servings

Noodles Medium

Nagasaki Champon

Pork, shrimp, squid, and clams are stir-fried hard with cabbage and bean sprouts, then simmered with thick champon noodles in a chicken-based broth seasoned with oyster sauce and sake. There is no chili; the flavor comes from the seared seafood and the sweetness of the vegetables. Kamaboko fish cake and shiitake round out a bowl that is mostly toppings. Serve as soon as the noodles have soaked up the broth and the cabbage still has some bite.

Prep 25min Cook 15min 2 servings

Salads Easy

Tuna Potato Salad (Creamy Tuna and Potato Salad)

Left with small lumps on purpose, the potato reads less like smooth mash and more like a chunky salad, with flakes of tuna tucked between pieces you can bite. A short salting first keeps the finely chopped cucumber, carrot and onion crunchy and stops them leaking water into the mayonnaise later. Whole-grain mustard adds a sharper edge and a few popping seeds, and the bowl is served cold from the fridge.

🥗 Lighter Meals

Prep 18min Cook 20min 4 servings

Asian Medium

Niai (Sweet-Sour Simmered Root Vegetables)

Vinegar is added only at the very end, so a sweet soy simmer of burdock, carrot, lotus root, shiitake, shirataki, and fried tofu picks up a bright sour note while the lotus root keeps some crunch. It comes from around Mito in Ibaraki, and one theory traces the name to nite aeru, to simmer and then dress. Families made big batches for New Year and ceremonies and ate it the next day, and it still tastes best after a night in the refrigerator.

Prep 35min Cook 35min 4 servings

Rice Medium

Korean Cockle & Water Parsley Mixed Rice

In spring, when cockles are in season, their meat goes into this bowl with raw water parsley (minari) and a gochujang dressing. The cockles come out of the boiling water after 30 seconds; any longer and they shrink and turn rubbery.

Prep 20min Cook 15min 2 servings

Stir-fry Easy

Imogara Stir-fry and Simmer

Dried taro stems (imogara) are soaked for 30 minutes, fried in oil with lotus root, carrot, fried tofu and konjac, then simmered uncovered in a sweet soy liquid. By the end almost nothing is left in the pot; the stems are soft to chew while the lotus root still has its crunch.

🏠 Everyday

Prep 40min Cook 25min 4 servings

Soups Hard

Mamebu-jiru (Walnut Dumpling Soup)

Bite into one of the small wheat dumplings and a piece of walnut sits at the center. Mamebu-jiru belongs to Yamagata-cho in Kuji, Iwate, and is linked to flour dumplings that reportedly replaced celebratory noodles during poor Edo-period harvests. It still appears at New Year, ceremonies and winter meals. Around the dumplings, a clear soy broth of kombu and dried sardines carries carrot, burdock, kanpyo gourd strips, mushrooms and grilled tofu.

🏠 Everyday

Prep 40min Cook 35min 4 servings

Noodles Easy

Korean Seasoned Veggie Mixed Noodles

Blanched spinach, soybean sprouts, and julienned carrot are tossed with thin somyeon in a soy, vinegar, and plum syrup dressing that is salty, tart, and faintly sweet, with no chili paste involved. The spinach and sprouts are blanched separately and squeezed hard, because leftover water thins the sauce and makes the noodles swell and clump as they sit. Dry-sauteing the carrot without oil for a minute brings out a sweetness raw carrot lacks. Dressing the noodles before adding the vegetables seasons every strand instead of letting the sauce cling only to the greens. The garlic is stirred until evenly dispersed so no single bite turns sharp, and half a tablespoon of gochugaru makes a spicy version.

Prep 20min Cook 8min 2 servings

Salads Easy

Kakinamasu (Daikon and Dried Persimmon Namasu)

Dried persimmon brings a concentrated, mellow sweetness that spreads into the sweet vinegar, softening a daikon and carrot namasu. In Shimane it is set out for celebrations and New Year, with the red of persimmon and carrot and the white of daikon read as the auspicious pairing of red and white. The vegetables soak in salt water only until they bend without snapping, so they keep a light crunch.

⚡ 20-Minute Recipes 🥗 Lighter Meals

Prep 20min 0 4 servings