2 tablespoons black sesame seeds (kura goma) or use white seeds
4-5 medium carrots, about 1 pound, sliced into matchsticks
1 cup vegetable stock
Sea salt to taste
2 tablespoons any nut oil, mild olive oil, or Asian sesame oil
1 tablespoon fresh lemon juice
Freshly ground white pepper to taste (optional)
1. Toast the sesame seeds in a heavy skillet over low heat, shaking the skillet, just until they begin to pop – this is called parching. Turn the seeds into a bowl.
2. Spread the carrots in the heated skillet; add the stock and salt, cover and set over high heat. Don’t leave the kitchen, because in a few minutes the stock will be gone and the carrots will be tender with just a hint of crispness.
3. Remove from heat and stir in 1 tablespoon of the oil, then the seeds, mixing thoroughly. Saute again just enough to heat the seeds, stirring constantly, about 2 minutes.
4. Remove from the heat and stir in the remaining 1 tablespoon oil, the lemon juice, and taste for seasoning, adding salt and white pepper to taste.