Slice a carrot into long and thin pieces with a ritter potato peeler. I suggest using a real peeler instead of some handy gadget. The taste will vary depending on the width of the sliced carrot so that they can either be fettuccine, spaghetti, or flat kishimen noodle style.

Now, fry the stripes of carrot in a pan with a little sesame oil, and sprinkle some sugar and salt. Coat the carrot with some butter while it's still crisp, and it's finished.

It's so delicious that you can easily eat one carrot all by yourself. If you make it with a carrot from Kyoto or kintoki-carrot, a specialty of Gifu, it'd somehow taste like a roasted sweet potato.

As I tried making it
The peeler I'm talking about is a U-shaped one with an edge, which turns half the way, on the top. This allows you to peel a carrot easily in stripes without trouble. With a knife, it wouldn't be as easy as this.

It can of course be used as a relish like glacé, but it can also be as an individual dish if served as in the picture.

Plate: Bernard dessert plate
From Shiki no Aji (July 1993)

Translated by Maiko Noda