Cookbook Author Dana Jacobi on StarChefs

"The Natural Kitchen: Soy" by Dana Jacobi, Prima Publishing 1996
Adapted by StarChefs

Yield: 4 Servings


  • 1 tablespoon cold-pressed sesame oil
  • 1/4 cup finely chopped onion
  • 3 medium carrots, cut into 1/2-inch slices
  • 1 tablespoon mellow white miso
  • 3/4 cup mild vegetable broth or water
  • 2 teaspoons grated orange zest
  • 1 teaspoon grated ginger, or 1/2 teaspoon ground ginger
  • 1/4 teaspoon roasted sesame oil
  • Salt and freshly ground pepper


1. In a medium heavy skillet over medium-high heat, heat the oil. Add the onion and carrots. Sauté until the onion is soft, about 6 minutes, stirring occasionally. Take care not to let the onion color.

2. Meanwhile, in a small bowl, cream the miso with about 1/4 cup of the broth. Stir this mixture, the remaining broth, orange zest, and ginger, into the carrots. Reduce the heat and simmer until the liquid is reduced to a glaze and carrots are tender-crisp, 12 to 15 minutes.

3. Stir in the roasted sesame oil and remove the skillet from the heat. Season to taste with salt and pepper.


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