Kinpira style carrots

Kinpira style carrots is to cook carrots (or another root vegetable) in a minimum amount of water so that the carrots end up tenderly cooked and with none of their flavour or nutritional value lost into discarded cooking water.

Ingredients
Carrots
Sesame Oil
Water
Shoyu for taste

Procedure
cut the carrots into thin matchstick pieces (sen-giri, or julienne)
pour a small amount of oil into a sauce pan and saute the carrot pieces for two to three minutes
add only enough water to half-cover the carrot pieces
place the lid on the pot and let the carrots cook on medium-low heat
towards the end of the cooking process when most of the cooking liquid has been absorbed, add a little tamari or shoyu to enhance flavour