Gently toast the sesame seeds in a small frying pan over low heat, shaking the pan from time to time to prevent burning. As soon as you hear the sesame seeds popping, take the pan off the heat and leave them to cool down.
Heat the sesame oil with the dried chilli in a frying pan over medium heat. Add the carrot and parsnip and stir-fry for 2 minutes. Add the soy sauce and mirin and cook