Ninjin to enoki no pirikara itameni / braised spicy carrot and enoki mushrooms

This kinpira-style spicy side dish with the clear taste of soy sauce and a sweet underlying note is an everyday favorite. Cooked enoki become a bit creamy, providing a nice contrast to the texture of carrot spears. Quick and easy, this is a great small addition at your table or in the lunch box.

1/2 of recipe:
52 calories; 1.3 g protein; 1.2 g fat; 8.7 g carbohydrate; 6.3 g net carbs; 98 mg sodium (with 50% reduced-sodium soy sauce; 177 mg with regular soy sauce); 0 mg cholesterol; 2.4 g fiber


<Ingredients>

2 medium or 3 small carrots (123 g in photo)
1/3-1/2 pack enoki mushroom (54 g in photo)
1 taka no tsume red chili pepper (slices in photo)
1/2 tsp sesame oil

For broth
5 tbsp dashi
1 tbsp sake + mirin (equal parts)
1/4 tsp rice vinegar
1 tsp soy sauce

<Directions>
1.

Remove root ends of enoki, and cut in two.
Rangiri diagonally cut carrot, trying to make a somewhat skinny, spear shape.

2.

In a pot, heat sesame oil.

Saute carrot on medium to medium low heat for 1 minute. 

3.

Add taka no tsume chili pepper, and continue sauteing for another minute.

4.

Add dashi, rice vinegar, sake and mirin, cover, lower heat and simmer until carrot is basically soft, another 4-5 minutes.

5.

Remove cover, add 2/3 of the specified amount of soy sauce, and mix well.

Add enoki, mix well, and simmer until liquid is almost gone.

6.

Add the remaining soy sauce, mix well to coat all ingredients (especially carrot), and cook until liquid is nearly gone.

Ready to serve. 

<Notes>

• Tastes good hot or cold.
• The thickest end of carrot spears should not be more more than 1cm to ensure they are flavored sufficiently with the amount of seasoning above. Thicker pieces would taste weak at the end.
• The flavoring above is somewhat sweet and mellow. Using only sake (instead of mixing with mirin) would result in a clearer taste.