1 frond of kelp Nereo or Macro
3-4 large carrots
fresh ginger, cut into 4 thin, quarter-sized slices
1 tablespoon soy sauce
1 tablespoon mirin (sweet rice wine)
1 teaspoon white sugar
1/4 tsp. sesame oil
Cut the kelp into eight 1/2-inch strips and set aside.
Peel the carrots and cut them into matchsticks about 3-inches long. Combine the soy sauce, mirin, and sugar, and mix to combine.
Heat the sesame oil in a non-stick skillet over medium-high heat. Add the ginger, and stir-fry for about a minute. Add the carrot sticks and cook, stirring, for 2 more minutes. Add the soy sauce mixture and cook until most of the liquid has evaporated.
Remove the ginger, and divide the carrots into 8 equal piles. Gather each pile into a bundle, arranging the carrot sticks side by side. Wrap a nori strip around the middle of each bundle. (I found it easiest to put the strip down on a plate, lay the carrot bundle near one end of the strip, tuck the end of the strip over the bundle, and roll the carrots toward the other end.)
Place two bundles each on four serving plates, and serve drizzled with soy sauce or sesame oil.
Kid-Friendly Note: My daughter, who usually prefers her carrots raw, ate 3 of these and would have eaten more if we'd had any.
Carrot Stick BundlesTied with Seaweed
recipe from Susan V.
www.fatfreevegan.com
