Instructions
Follow the steps and taste along the way.
Prepare the carrots and spring onion
Peel the carrots and cut them diagonally into slices about 1.5 cm thick. Finely chop the spring onion. In a small bowl, whisk the orange juice, miso paste, rice vinegar, and honey until smooth.
Toast the sesame seeds
Add the sesame seeds to a dry pan and toast over medium heat for 1 to 2 minutes. Shake the pan occasionally; when the seeds are fragrant and lightly golden, transfer them to a plate.
Sear and braise the carrots
Heat the oil in a large pan over medium-high heat. Add the carrots and salt and cook for 5 minutes, stirring occasionally, until browned spots form on their surfaces. Pour in the water, cover, and braise for 6 to 8 minutes; the carrots should be almost tender but still hold their shape.
Finish the glaze
Remove the lid and let the remaining water evaporate. Reduce the heat to medium, pour in the prepared miso mixture, and stir for 2 to 3 minutes, until the glaze has reduced and coats the carrots. Taste; the miso adds saltiness, while the orange and vinegar provide a tangy balance.
Serve
Remove the pan from the heat. Divide the carrots among warm plates and sprinkle with the toasted sesame seeds and spring onion. Serve immediately, while the glaze is glossy and the carrots are warm.
