Japanese Carrot Salad (Kinpira Style)

Ingredients

• 1 lb Carrots
• 1 tbsp Sesame oil (for sautéing)
• 2 tbsp Soy sauce
• 2 tbsp Mirin (sweet rice wine)
• 1 tsp Sugar
• 2 tbsp Water or Dashi stock
• 1 tsp White sesame seeds

Steps

1. Peel the carrots and cut them into thin matchsticks (julienne). Aim for pieces about 2 inches long.
2. In a small bowl, whisk together the soy sauce, mirin, sugar, and water (or dashi stock) to create the sauce mixture. Set aside.
3. Heat the sesame oil in a large skillet or wok over medium-high heat. Add the julienned carrots and sauté for about 3-4 minutes until they start to soften slightly but are still crisp.
4. Pour the sauce mixture over the carrots. Bring the mixture to a simmer and cook, stirring occasionally, until the liquid has mostly reduced and the carrots are coated in a glaze (about 3-5 minutes).
5. Remove from heat. Stir in the white sesame seeds. Serve warm or chilled as a side dish.