Japanese Carrot Kinpira

Step 1

Heat the Sesame Oil (1 tablespoon) in a frying pan over medium-low heat. Add the Carrot (and stir-fry until they just start to color.

Step 2

Add Maple Syrup (1 tablespoon) and keep cooking until the moisture from the carrots has evaporated. Season with Light Soy Sauce (1 tablespoon) and Mirin (1 tablespoon) and continue to cook on a low heat until there is no more liquid in the pan.

Step 3

Plate the carrots kinpira and sprinkle with Sesame Seeds (1 pinch). It is best to cool the carrot kinpira in the refrigerator for 10–15 minutes to let the flavors blend before serving, but this is not essential. You also can refrigerate and store it for up to one week.