Vinegared Carrots

This was taken from The Complete Book of Japanese Cooking. I served this with salmon teriyaki, brown rice and mushroom soup and simmered squash.

• Ready In: 3 hrs 10 mins
• Serves: 2

Ingredients

• 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

1. Cut carrots into 2 inch matchsticks. Put carrots in a shallow bowl, add salt and mix thoroughly with hands. Leave for 25 minutes.
2. Mix together the remaining ingredients-excluding sesame seeds-and add carrots. Let marinate for 3 hours. Serve cold sprinkled with sesame seeds.