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Heat the sesame oil in a frying pan on medium-low heat.
Drop in the julienned carrots and stir-fry until they just start to colour.
Add in maple syrup and mirin, keep cooking until the moisture from the carrots has evaporated.
Season with soy sauce and continue to cook on a low heat until there is no more liquid in the pan.
Serve the carrots kinpira on to a plate and sprinkle sesame seeds.
It’s best to cool the carrot kinpira in the refrigerator for 10–15 minutes to let the flavours blend before serving, but this is not essential.
You also can refrigerated and store it for up to one week.