Cut the komatsuna into 4-5cm lengths, slice the carrot into thin matchsticks, and rinse the bean sprouts.
Blanch the vegetables in boiling water for 1-2 minutes, adding the carrot first, then komatsuna, then bean sprouts. Keep them bright and slightly crisp.
Drain, cool in cold water, then squeeze out as much water as possible with your hands.
In a bowl, mix the sesame oil, soy sauce, chicken stock powder, salt, sesame seeds, and garlic if using.
Add the squeezed vegetables and toss to coat evenly. Adjust seasoning, finish with more sesame seeds, and serve at room temperature or chilled.
