Japanese Pickled Carrots - cooking recipe

Ingredients

1 cup mizkan rice vinegar
1/2 cup mirin
1/2 cup sesame oil
1/2 cup black sesame seed, lightly toasted
12 carrots
salt

Preparation

Boil water in a medium pot and add about a heaped teaspoon of salt.
In a large porcelain bowl, place the 3 ingredients, rice vinegar, mirin and sesame oil.
In a separate bowl, grate carrots with a mandolin, about an inch in length.
When the water starts bubbling, add in the grated carrots to blanch.
Count to 10.
Remove carrots and drain.
Toss carrots into bowl with the 3 ingredients and mix well.
Add sesame seeds and toss again.
Let it cool to room temperature.
Squeeze them into a few medium size jars with the remaining juice.
Keep refrigerated.
Stays crunchy and fresh for months!