You can only live on Vegetable Pasta Salad for so long; eventually you have to make something else for dinner. I took a quick survey of ingredients on hand: shredded carrots in the refrigerator, shelled edamame in the freezer, and Japanese Roasted Sesame Oil in the cabinet. Using a recipe for Carrot Kinpara as inspiration, I threw together this dish.
‘Bento’ is a Japanese term which refers to a lunch box with sections for different foods. I don’t know whether you would really find a recipe like this in a section of a bento box, but let’s pretend. It’s spicy and flavorful, and could easily accompany a rice based dish. Although this satisfied my craving for dinner, I still think I need to head to a Japanese restaurant soon.
Bento Carrots and Edamame
1 T sesame oil
2 c. shredded carrots
Dash cayenne pepper
1 T soy sauce
1 c. shelled edamame, cooked and drained
1 T sesame seeds
Heat sesame oil in a small frying pan. Add carrots, and saute for 5-10 minutes. Add cayenne and stir. Add soy sauce and edamame and cook for 1-2 minutes more. Garnish with sesame seeds and serve.
-Inspired by Makiki Itoh’s recipe on Just Bento