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Steam-Fry Carrot in Oyster Mayo Sauce

Ninjin no Oyster Mayo Kimpira

This simple dish brings the wonderful natural sweet flavor of the carrot with the umami nuance from the oyster sauce and mayo. I also love the hint of nutty sesame aroma coming from the Golden Sesame Oil. I can make this dish so easily and it always feels like a treat. This dish is great either hot, right when it's cooked, or at a room temperature. So, you can bring it to a picnic, too.


Tagine-style donabe, Fukkura-san (large)




    • 2 1/2 tablespoons oyster sauce
    • 2 tablespoons mayonnaise (I recommend Japanese Kewpie brand)
    • 18 oz (500 g) carrot, cut into about 2" (5 cim) long oblique
    • 2 tablespoons toasted sesame oil
    • 1 clove garlic, thinly-sliced
    • 1 tablespoon sake
    • Dill fonds, for garnish
    • Shichimi togarashi (Japanese seven-spice powder), for serving


      1. To make the sauce mixture, stir together the oyster sauce and the mayonnaise in a small bowl. Set aside.
      2. Combine the carrot and the sesame oil in the skillet of Fukkura-san. Cover with lid and cook over medium-heat for 10 minutes, or until the carrots are crisp-tender. Meanwhile, stir a couple of times after 5 minutes into cooking.
      3. Uncover and deglaze with the sake. Cook for 1 minute or so.
      4. Add the sauce mixture and stir. Turn off the heat.
      5. Garnish with the dill, and sprinkle some shichimi togarashi.

      This dish is full of flavors great as an appetizer or a side dish.

        About the measurements used in our recipes

        For rice measurement, traditional Japanese rice measurement is used.
        • 1 rice-cup = 3/4 US cup = 180 ml
        Other conversions (US to metric measures)
        • 1 cup = 240 ml1
        • 1 inch (1") = 2.5 cm
        • 1 ounce (1 oz) = 30 ml