Miso glazed carrot recipe

This foolproof recipe for miso glazed carrots combines sweetness and Umami aromas in a reduction in honey-miso rice vinegar. Even those who don’t like carrots are converted. I am one of them! I selected the carrots on my plate, but when you make glazed carrots like this recipe, you will find that I plug on your plate to eat it.

The glaze has a nutty and butter -like wealth, the vinegar ensures gentle acid to compensate for the sweetness of the honey. In the meantime, the Miso introduces a hearty depth and helps to thicken the glaze to ensure that the carrots are perfectly covered.

Miso and rice vinegar give this dish a huge flare

Miso are soybeans with salt and koji, which is a kind of mushroom. The fermentation process leads to a thick paste with a complex taste profile that ranges from hearty and salty to slightly sweet. It is the main ingredient in Miso soup And a versatile ingredient for ointment of dishes with an additional bonus from Umami taste.

Rice vinegar is a kind of vinegar made of fermented rice and has a mild, slightly sweet taste compared to white vinegar or apple cider vinegar. Rice vinegar is estimated for its ability to give acid and subtle difficulty without overwhelming other flavors.

Why blanching this dish does better

The carrots themselves are only tender blanched and help them to maintain their natural sweetness. Blanch is a faster cooking method that also preserves the taste, color and texture of the carrots. Avoid using purple carrots if you are concerned that the color bleeds into the sauce and changes the appearance of the bowl.

The carrots can be blanched in advance and then sewed shortly before serving. Make sure that you dab the carrots dry after blanching, as excess water can dilute the glaze while roasting. Garnish top with sesame seeds or chopped almonds for texture and with spring onions.

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