Sweet sake carrots

1 bowl
I have used baby carrots for this recipe but sliced regular carrots will work fine. This recipe will work for many other types of vegetables also.
Ingredients 300g (1 cup) baby carrots 300ml (1 cup) dashi or water ½ teaspoon salt 1 teaspoon sugar 3 tbsp sake 2 tbsp soy sauce	Place the carrots in a sauce pan that is large enough to create a single layer of carrots in the bottom of the pan. Add all the ingredients and bring the carrots to a slow simmer.
	When most of the liquid has evaporated the carrots will be cooked. Lift them out onto a serving bowl and quickly reduce the liquid in the pan to a light syrup and pour it over the carrots. Take care not to let the carrots boil dry as the sugars will burn and ruin them.

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Sake is a Japanese rice wine. The quality can vary enormously but for cooking purposes I would buy quite a cheap one to start with. If you like to drink it buy a big bottle.
Dashi is the basic stock for Japanese soup making. It usually contains bonito or dried tuna flakes which gives the stock it's depth of flavour. As a vegetarian substitute for tuna flakes it is usual to use dried shitake mushrooms instead. This will lead to a more subtle stock with a slight colouration from the brown mushrooms. These mushrooms can be found in all Asian stores.