I'm hoping to get some help in finding a recipe for these sweet carrots served in most Japanese restaurants. They are so good. I've made several attempts at making them, but they're never close to the real deal. Help!
By kathy
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Are you talking about cooked or uncooked? I think the uncooked ones are simply shredded and then marinated for about an hour in rice vinegar and a bit of toasted sesame oil and then drained and chilled. The cooked ones are cooked, drained and then coated with butter and sugar.
PS - You can always ask the restaurants what ingredients they use (they probably won't give you the exact ingredient amounts but most will at least tell you the basics) and then experiment from there.
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