2tablespoonMirinOr 1.5 tablespoon brown sugar with 2 teaspoon water
Roast Carrots And Asparagus
Preheat oven to 375'F. Peel and trim carrots, cutting into sticks that are approximately ½" x 5" or similar thickness to your asparagus. Toss with 1 tablespoon oil, spread on a baking sheet and put in oven for 10 minutes.
Meanwhile, trim woody ends off asparagus and cut in half to match the length of the carrots. Toss with remaining tablespoon of oil and after carrots have roasted 10 minutes, add asparagus and roast 10 more minutes.
Toast sesame seed in a small pan set over medium heat. Stir or toss frequently to prevent scorching. Once they start to toast, they will toast fast. This should take approximately 3-4 minutes.
Pour toasted sesame seeds into mortar and start stirring and grinding them with the pestle. Alternatively, you can add these to a small food processor and pulse. Grind seeds until they are a coarse, floury texture.
Add in soy sauce and mirin, stirring to combine. Goma recipe is finished but you can season to taste with a little extra sweet (mirin) or salty (soy) if desired.
Arrange carrots and asparagus on a serving platter or individual plates. Top with goma dressing and serve, garnishing with extra sesame seeds, assorted greens or edible flowers if desired.
Be sure to toast the sesame seeds for authentic and rich flavor. You can use more or less soy and mirin to taste but add only a little at a time as these ingredients are very salty and sweet.