Recipe by veggiechick
This was taken from The Complete Book of Japanese Cooking. I served this with salmon teriyaki, brown rice and mushroom soup and simmered squash.
- 1 large carrot
- 1⁄2 teaspoon salt
- 1 tablespoon toasted sesame seeds
- 2 1⁄2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 1⁄2 tablespoons mirin
Directions See How It's Made
- Cut carrots into 2 inch matchsticks. Put carrots in a shallow bowl, add salt and mix thoroughly with hands. Leave for 25 minutes.
- Mix together the remaining ingredients-excluding sesame seeds-and add carrots. Let marinate for 3 hours. Serve cold sprinkled with sesame seeds.