Name: Japanese Carrot Kinpira
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 2 Carrot; 1 tablespoon Sesame Oil; 1 tablespoon Light Soy Sauce; 1 tablespoon Mirin; 1 tablespoon Maple Syrup; 1 pinch Sesame Seeds

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Heat the Sesame Oil (1 tablespoon) in a frying pan over medium-low heat. Add the Carrot (2) and stir-fry until they just start to color.

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 low heat until there is no more liquid in the pan.

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.

Japanese Carrot Kinpira

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