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Turn on the oven at 200°C (400°F) static function
Wash the carrots without removing the peel and make sure they are very wet
Place coarse salt in the bottom of a baking tray
Place the wet carrots on top of the coarse salt and sprinkle them with more coarse salt
Bake for 45 minutes to 1 hour or until the salt is slightly brown at the edges
Break up the nori seaweed sheets in a container and add approximately 200 ml water
Let the seaweed release its flavour for 5-10 minutes
Put all the remaining marinade ingredients in a jar or Tupperware and mix briefly
Add the water from the seaweed to the marinade using a colander to strain the seaweed
Add dehydrated wakame seaweed to the marinade if desired
Let the carrots cool for a few minutes, then remove all the salt
Use a potato peeler to peel the carrots into thin slices, keeping the skin on
Place all the carrots in the container with the marinade
Leave to rest in the fridge for at least 1 hour or up to 24 hours
Serve when ready