Pickles are a big part of Japanese dining. Small dishes of vegetables like daikon, carrots, etc are usually part of a meal. My friend's mother makes this at home and keeps a long time! I use it as a side to my sandwich lunch!
My Private Note
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- 1Boil water in a medium pot and add about a heaped teaspoon of salt.
- 2In a large porcelain bowl, place the 3 ingredients, rice vinegar, mirin and sesame oil.
- 3In a separate bowl, grate carrots with a mandolin, about an inch in length.
- 4When the water starts bubbling, add in the grated carrots to blanch.
- 5Count to 10.
- 6Remove carrots and drain.
- 7Toss carrots into bowl with the 3 ingredients and mix well.
- 8Add sesame seeds and toss again.
- 9Let it cool to room temperature.
- 10Squeeze them into a few medium size jars with the remaining juice.
- 11Keep refrigerated.
- 12Stays crunchy and fresh for months!
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Nutritional Facts for Japanese Pickled Carrots
Serving Size: 1 (94 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 145.2
- Calories from Fat 110
- Total Fat 12.2 g
- Saturated Fat 1.7 g
- Cholesterol 0.0 mg
- Sodium 103.2 mg
- Total Carbohydrate 7.8 g
- Dietary Fiber 2.4 g
- Sugars 3.0 g
- Protein 1.7 g