I’ve made this many times. I felt it was easier to make in a pot than in the microwave. I skipped rounding the edges. Since the carrot was quite large, I cut it into smaller pieces.

Using a peeler for chamfering saves time. Even my 3-year-old happily gobbled it up!

The carrots were quite large, but it still turned out delicious. I’d like to make it again.

I was able to make glazed carrots easily❣️ Since the carrots were on the small side, I used 150 cc of water and adjusted the seasonings too 😊 I added the pieces I shaved off with a peeler to miso soup❣️

I used the same seasoning amounts but doubled only the carrots! You might want to add more sugar. Or leave out the salt. So just butter and sugar. I like a sweet glazed carrot dish (*^^*)

It’s so easy that I make a big batch to keep on hand. As it simmers down, it gives off a delicious aroma. Even if the cuts are a bit rough, it develops a nice glaze and looks beautiful.

I made this as a side for frozen hamburger steaks! It was sweet and delicious! After peeling them, I shaved off the edges on all sides to make them round. At first the heat was too low, so it took a little while for the moisture to cook off 💧 I’d love to make it again!

I remembered a carrot dish I ate as a child and loved, and wondered, “What was that dish called?” After searching, I finally found it: glazed carrots (;_;). I’m so happy I found it. I’ve made it several times. I use a small skillet every time. I skip chamfering the edges because it’s a hassle <(_ _)>. Sometimes I peel the carrots and sometimes I don’t, but if you want the finishing sauce to turn out clear and glossy, it may be better to peel them. Also, some scum-like foam appears during cooking, so I skimmed off a little when it bothered me. Once the liquid has reduced, the carrots seem to be cooked through (I don’t think you need to check). The taste is sweet, with plenty of buttery flavor, and it’s wonderful. I’m sure I’ll keep making it again and again.

Carrots don’t have as much moisture as daikon, so I didn’t bother rounding off the edges (*˙ω˙*) Once the cooking liquid starts to reduce, you just need to stir it every now and then—it’s super easy. I used honey instead of sugar 🍯 It gave them a nice glossy finish. The sweetness turns into more of a honey sweetness—if anything, it feels like a more upscale version of glazed carrots. It was delicious (*´﹃｀*)

I made this as a side dish for stewed hamburger steak while the main dish was simmering. I was worried it might fail because the moisture did not seem to cook off easily, but when I kept simmering it over high heat as written, the liquid reduced and the carrots became tender, so I was able to make it alongside another dish. I felt it was a little too sweet, so next time I may try using a bit less sugar.