Hello everybody, it’s Brad, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, carrot leaves fry (japanese taste). It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Enjoy your local restaurant favourites from the comfort of your own home. Carrot Leaves Fry (Japanese taste) Aunty Eiko's international cuisine experience Japan Yokohama. My friend gave me fresh carrot leaves and taught me this fried carrot leaves.
Carrot Leaves Fry (Japanese taste) is one of the most favored of current trending meals on earth. It’s easy, it is fast, it tastes delicious. It is appreciated by millions every day. Carrot Leaves Fry (Japanese taste) is something that I’ve loved my whole life. They are fine and they look wonderful.
To begin with this particular recipe, we must first prepare a few components. You can cook carrot leaves fry (japanese taste) using 4 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Carrot Leaves Fry (Japanese taste):
- Get 1 bowl fresh carrot young leaves (130g)
- Prepare 1 teaspoon Dashi powder (Japanese fish bouillon powder)
- Make ready 3 tablespoon flour
- Prepare 2 tablespoon water
The sauce also includes roasted sesame oil, which adds a nice aroma (both smell and taste). The resulting carrot tops/greens/leaves are sweet, aromatic, and a delight to eat. They pair particularly well with fish or meat dishes, because the carrot leaves have a refreshing and mild taste. Put oil, garlic, and ginger in a wok, and heat at medium heat.
Instructions to make Carrot Leaves Fry (Japanese taste):
- Remove stalks
- Cut 3 cm
- Mix flour, water and Dashi powder
- Make shapes
- Fry in vegetable oil till a little crispy
- Today’s dinner
After the wok is hot, add pork and fry for a couple of minutes, stirring until brown. Carrot greens sabzi (aka carrot top stir-fry), a dish made with carrots, carrot greens and Indian spices. If you haven't tried any dishes of carrot greens, then I hope this will work. How to pan fry the leaves of carrots (step-by-step). Notes: Carrot greens have a hearty, earthy taste and chewy texture, unlike softer greens like spinach.
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