Japanese style carrot Lape- Japanese Home Cooking and sweets Class in Tokyo

A refreshing Japanese-style carrot rapée you can eat endlessly. A quick and delicious side dish ready in no time.

Carrot Lape with Lemon Oil and Rice Vinegar

Ingredients (for 2 carrots)

• Carrots: 2 medium

• Lemon oil: 2 tablespoons

• Rice vinegar: 1 tablespoon

• Salt: ½ teaspoon (for salting and seasoning)

• Sugar: 1 teaspoon

Instructions

1. Shred the carrots
   Use a slicer to cut the carrots into thin matchsticks.

2. Salt and sugar the carrots
   Add salt and sugar to the shredded carrots and toss well to combine.

3. Add rice vinegar and lemon oil
   Pour in the rice vinegar and mix well, then add the lemon oil and toss until everything is evenly coated.

4. Let the flavors meld
   Allow the mixture to rest for at least 10 minutes so the flavors can blend together.

Tips

• This dish can be stored in the refrigerator for 2–3 days and is perfect as an appetizer or side dish.

• The aromatic lemon oil and the mild acidity of rice vinegar create a well-balanced, refreshing flavor