Name: Carrot Salad (Carrosara)
Cuisine: 和食
Ingredients: 2 carrots; 1/4 onion; 1/2 cucumber; 1 pinch salt (for salting); 1 pinch sugar (for salting); 2 eggs (medium); A pinch of salt (for boiling eggs); 4 slices ham; 3 to 4 tbsp mayonnaise (plus extra to taste); 1/3 tsp pepper; A pinch of salt (for seasoning); 1/2 tsp soy sauce; 2 pinches bonito flakes; Aonori (dried green seaweed) to taste

About "Carrot Salad (Carrosara)"

This deli-style salad features two whole carrots microwaved with their skins on, mashed with a fork, and combined with boiled eggs, ham, cucumber, and onion. While it looks just like potato salad, it boasts the rich sweetness and umami of carrots, with bonito flakes and soy sauce added as secret ingredients for a deep, savory depth. Thoroughly squeezing out the moisture is key to preventing sogginess. It keeps in the fridge for 3 to 4 days, making it perfect for side dishes or bento lunches.

Introduction to 夕方食堂 →

Tips for Making "Carrot Salad (Carrosara)"

Prep
- Wash carrots with their skins on, trim the ends, and make a shallow cross cut on the top end.
Microwaving
- Wrap carrots in damp paper towels, then plastic wrap, and microwave at 500W for 10 minutes until tender.
Squeezing
- Squeeze the mashed carrots thoroughly in a paper-towel-lined strainer to prevent the salad from becoming soggy.
Salting Veggies
- Massage sliced onion and cucumber with a pinch of salt and sugar, let sit, and squeeze out the moisture.
Boiled Eggs
- Boil cold eggs on low heat for 7 minutes and 30 seconds, then shock in ice water for easy peeling and a jammy yolk.
Secret Ingredient
- Finely crush two pinches of bonito flakes between your fingers to seamlessly blend their rich umami flavor.
Seasoning
- Season with 3-4 tbsp mayo, 1/3 tsp pepper, a pinch of salt, and 1/2 tsp soy sauce, finishing with extra mayo.

Ingredients for "Carrot Salad (Carrosara)"

14 items

* Tap ingredient names to find on Amazon

2carrots
1/4onion
1/2cucumber
1pinch salt (for salting)
1pinch sugar (for salting)
2eggs (medium)
Apinch of salt (for boiling eggs)
4slices ham
3to 4 tbsp mayonnaise (plus extra to taste)
1/3tsp pepper
Apinch of salt (for seasoning)
1/2tsp soy sauce
2pinches bonito flakes
Aonori(dried green seaweed) to taste

How to Make "Carrot Salad (Carrosara)"

1
Thoroughly wash 2 carrots with their skins on, and trim off the very ends of the tops and tips. Make a shallow cross cut on the top end of each carrot.
2
Wrap each carrot in a damp paper towel (do not squeeze out too much water), then wrap tightly with plastic wrap. Place them on a microwave-safe plate and microwave at 500W for 10 minutes.
3
After heating, check if a toothpick slides in easily. Carefully remove the hot plastic wrap and let them cool slightly.
4
Thinly slice 1/4 onion and slice 1/2 cucumber into rounds. Place them in a bowl, add a pinch of salt and sugar, massage gently, and let sit until they release moisture.
5
Bring water to a boil, reduce to low heat, and add a pinch of salt. Gently lower 2 cold eggs straight from the fridge using a ladle, and boil on low heat for 7 minutes and 30 seconds.
6
Once boiled, immediately drain the hot water and transfer the eggs to a bowl of ice water to chill completely. Peel the shells under running cold water.
7
Place the cooled carrots in a bowl and mash them thoroughly with a fork.
8
Line a strainer with a paper towel, add the mashed carrots, and press down firmly with another bowl or weight to thoroughly squeeze out the moisture.
9
Finely chop 4 slices of ham.
10
Squeeze the moisture out of the salted onion and cucumber thoroughly, then place them in a separate bowl along with the ham and peeled boiled eggs.
11
Mash the boiled eggs with a fork (the yolks should ideally be slightly jammy and soft-boiled in the center).
12
Add the squeezed carrots to the bowl and toss gently to combine.
13
Add 3 to 4 tbsp mayonnaise, 1/3 tsp pepper, a pinch of salt, and 1/2 tsp soy sauce.
14
Add 2 pinches of bonito flakes, crushing them finely between your fingers, and mix everything together well.
15
Finish with an extra squeeze of mayonnaise to taste, transfer to a serving plate, and sprinkle with aonori to complete.

Detailed Commentary on "Carrot Salad (Carrosara)"

* Content organized by topics from the video.

Carrot Selection and Prep Tips

Meiko Nakamura from 'Yugata Shokudo' introduces 'Carrosara' (carrot salad), a dish destined to become a household staple alongside potato salad. First, prepare the star of the show: two carrots. Since we are using them with the skins on, wash them thoroughly. Here, she shares a humorous tip for buying carrots: 'Make sure to buy the ones labeled "carrots" at the supermarket. Don't accidentally pick up onions or cucumbers!' For prep, trim off the very ends of the tops and tips, and make a shallow cross cut on the top end of each carrot.

Steaming in a 'Steamer'? Microwaving Carrots

Wrap the scored carrots in damp paper towels. The trick is not to squeeze the paper towels too dry, as we want to retain moisture. Next, wrap each carrot tightly in plastic wrap and place them on a microwave-safe plate. Pop them into 'our home's latest electric steamer' (which is actually just the microwave) and heat at 500W for 10 minutes. While waiting, she complains, 'Ten minutes on your phone flies by, but ten minutes of cooking feels like an eternity.' Once heated, check if a toothpick slides in smoothly, peel off the hot plastic wrap while muttering 'you little rascal,' and let them cool.

Salting Veggies and Making Perfect Boiled Eggs

While the carrots are cooling, prepare the other ingredients. Thinly slice 1/4 onion and slice 1/2 cucumber into rounds. Transfer them to a bowl, add a pinch of salt and sugar, massage gently, and let sit to draw out the moisture. Next, bring water to a boil, reduce to low heat, and add a pinch of salt. Gently lower two cold medium eggs straight from the fridge using a ladle, and boil on low heat for 7 minutes and 30 seconds. Remarking that this boiling time also feels 'soul-crushingly long,' she immediately drains the hot water once done and chills them thoroughly in ice water to cool the yolks completely.

Mashing Carrots and the Squeezing Trick

Place the cooled carrots in a bowl and mash them with a fork. Since they are thoroughly microwaved, they mash easily. She suggests listening to music by Godiego or Garo to make the mashing fun. Now comes a crucial step to prevent the salad from becoming soggy: line a strainer with a paper towel, add the mashed carrots, and press down firmly with another bowl to squeeze out the moisture. While the squeezed carrot juice is packed with nutrients, she jokes, 'It's a waste to throw away, so maybe apply it to your face before bed. I'll pass, though!'

Combining Ingredients and Easy Egg Peeling

Peel the ice-cold boiled eggs. Shocking them in ice water right after boiling creates a gap between the egg and the shell, making them peel smoothly under running water. Even if they end up slightly bumpy, just shrug it off and keep going. Next, finely chop 4 slices of ham—a processed meat we all crave occasionally. Acknowledging it might not be the healthiest, she shares her philosophy: 'Life is boring if you only do good things; maybe additives are good for you once in a while!' Squeeze the moisture out of the salted cucumber and onion, then add them to a bowl with the ham and boiled eggs. Mash the eggs with a fork, aiming for a perfect 'semi-soft-boiled' state where the yolk is slightly jammy.

Seasonings and Secret Umami Boosters

Add the well-squeezed carrots to the bowl with the mashed eggs and toss gently. For seasoning, add 3 to 4 tbsp of mayonnaise (the 'lubricant of the soul'), 1/3 tsp pepper, a pinch of salt, and a splash of soy sauce (1/2 tsp). Next, add the secret ingredient that does wonders: two pinches of bonito flakes. To prevent them from affecting the texture, crush them finely between your fingers—using a motion she jokingly compares to rolling tobacco leaves she learned at a bar in middle school. Once mixed, add an extra squeeze of mayonnaise as 'nourishment for the soul,' plate it up, and sprinkle with aonori to finish.

Better Than Potato Salad? The Taste Test

While it looks exactly like potato salad, one bite will blow you away. It is so delicious you might find yourself muttering, 'You little rascal, this is way too good!' The balance of the carrot's rich sweetness and umami is superb, offering a lighter texture than potato salad while remaining incredibly rich. The crunchy cucumber and onion, the savory ham, and the finely crushed bonito flakes create a deep, complex flavor. She wraps up the video by comparing this sensational taste to the song 'Boukensha-tachi' by Do As Infinity.

About 夕方食堂

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