Three-Colored Kinpira
| Ingredients |
Serve 1 |
Serves 4 |
Seasoning |
Serve 1 |
Serves 4 |
carrot
watercress
dried young sardines
|
30g
15g
4g
|
120g
60g
16g
|
oil
mirin
soy sauce
|
2g
3g
3g
|
2 teaspoons
2 teaspoons
2 teaspoons
|
| 1 |
Cut carrot into 4-5 cm-long sticks about the thickness of a
match. Cut watercress into 4-5 cm pieces. |
| 2 |
Cook carrot in a greased pan till almost tender, add sardines
and seasonings. |
| 3 |
After mixing, add watercress, and cook briefly. |
|
