Sauteed Carrots and Dried Young Sardines
A quick-to-prepare, healthy side dish.
10min
35kcal
394mg
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Cut the carrot into 2 mm (0.1 in) wide, 2 to 3 cm (1 in.) long rectangles.
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Douse the chirimenjako in boiling hot water to remove some of the salt.
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Heat the vegetable oil in a fry pan and saute (1).
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Once the oil is spread throughout, add in and saute (2). Pour in (A) and saute all together until the cooking liquids are boiled down.
Cooking Basics
Carrots - thin rectangular cut
Cut into 4 - 5 cm (1.6 to 2 in.) long pieces, peel, then cut lengthwise into 1 cm (0.4 in.) thick planks. Lastly, cut each slice lengthwise into 2 mm (about 0.1 in.) thick rectangular sticks.
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