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1
Peel and finely grate or chop the carrots - a food processor makes this go a lot faster.
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2
Heat up the non-stick pan over low-medium heat.
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3
Put in the carrots, and let dry-cook slowly (kara iri), stirring occasionally, until its dried out quite a bit and has reduced to about 1/4th of its original volume.
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4
The drier the carrots, the longer the furikake will keep, but you can keep it at the slightly-moist stage as long as youll be using this up within a week or so.
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5
(This stage does take awhile (about 15-20 minutes) but you dont have to watch it constantly.
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6
).
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7
Add the soy sauce and stir rapidly until the liquid is evaporated.
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8
Using a light-colored soy sauce will help to preserve the orange color better, but a dark one will taste as good.
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9
Add sugar.
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10
Shove the carrot aside to make a hole in the middle of the pan.
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11
Pour the sesame seeds in there and stir until a couple start to pop.
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12
Rapidly stir around and take off the heat.
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13
Add the nanami tohgarashi.
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14
Sprinkle a bit onto some plain rice, and taste; if needs it, add a little salt and more nanami tohgarashi if needed.
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15
Store (after its completely cooled) in an airtight container in the refrigerator, and try to use up within a week.
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16
It can be sprinkled on rice, soups, etc.
