Naga-Imo and Carrots Sautéed with Suji-Aonori
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[Suji-Aonori x Root vegetables]
After Sautéing the vegetables with sugar and soy sauce, top it with plenty of Suji-aonori seaweed. It's delicious even after cooled, making it perfect for bento box side dishes!
After Sautéing the vegetables with sugar and soy sauce, top it with plenty of Suji-aonori seaweed. It's delicious even after cooled, making it perfect for bento box side dishes!
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Ingredients:
- Suji-Aonori, as much as you like
- Nagaimo (long yam) / Carrots (thinly sliced, about 1cm thick), 90-100g
- 2 teaspoons of sesame oil
- About 1 teaspoon of brown sugar or soy sauce
- White sesame seeds, to taste
How to:
- Heat sesame oil in a frying pan and cook the peeled and thinly sliced nagaimo and carrots over medium heat until both sides are lightly browned.
- Once both sides have a golden brown color, add the sugar and soy sauce. If the root vegetables still feel a bit raw, add a little water and simmer.
- Suji-aonori can be mixed in the frying pan or served on top of the root vegetables on a plate.
- To make it easier for children to eat, you can add a little extra sugar or substitute honey for sugar.
It is delicious to add a little sugar to make it easier for children to eat, or use honey instead of sugar.
