Savory Layered Carrot (Ninjin no kasaneni)
Many layers of thinly sliced carrots give a beautiful cake-like presentation. Makes a great impression for omotenashi, or hospitality.
Photographed by Shin Ebisu
Calorie count is for full recipe
Ingredients ( enough for a 15 cm pot)
- 2 carrots (350 g)
- 200 ml carrot juice (store bought; 100% carrot)
[Shungiku puree ]
- 1 bunch shungiku chrysanthemum greens
- 2 tbsp extra virgin olive oil
- 1 tsp usukuchi soy sauce
- Yuzu citron peel, as needed
- 1 1/3 tbsp usukuchi soy sauce
Peel the carrots and use a mandolin slicer to cut the carrot into thin slices. Cut parchment paper to fit the bottom of the pot you'll be using. Punch several holes in the center of the paper and along the perimeter, and line the pot.
Cover the bottom of the pot with carrot slices and add the carrot juice. Place a drop lid on top and simmer over medium heat. When the carrots are soft, add 1 1/3 tablespoon usukuchi soy sauce.
Make the shungiku puree. Pick the leaves from the shungiku and discard the stems. Boil the leaves and plunge in cold water. Drain and squeeze out excess water. Place in a food processor and slowly pour extra virgin olive oil into the opening and puree. Add 1 teaspoon usukuchi soy sauce to the puree and blend.
When the simmering liquid has evaporated, turn off the heat. Once cool, place the pot in the fridge to chill. Take the pot out of the fridge and turn upside down over the chopping board. Cut the chilled carrot as you would a cake. Plate and serve with the puree, with yuzu citron peel to taste.