Kinpira is one of the popular vegetable side dishes in Japanese home cooking, which quickly stir-fry julienned vegetables with Japanese basic seasonings over high heat.
In particular, Kinpira dish made of julienned burdock is called “Kinpira Gobo”, it is the most representative of Kinpira dish.
However, burdock is not so common and not so friendly to serve to your FAM.
You can make Kinpira dish without burdock.
Root veggies are often used for this quick stir-fry dish since they contain less water and a crunchy texture.
How to Cook Kinpira
Vegetable Ideas For Kinpira (NO burdock for me!)
- Broccoli
- Carrots
- Cauliflower
- Celery
- Daikon radish
- Green peas
- Mushrooms
- Radish
- Peppers
- Turnips
- Zucchini
Lotus Roots
Lotus roots are called “Renkon” in Japan, and it’s the staple vegetable in Japanese cooking as well as burdock.
Lotus root refers to the enlarged part of the rhizome of the lotus. Since it looks like a root, it has come to be called lotus root aka Renkon.
80-85% of the edible part of the lotus root is water, followed by starch. Starch is broken down into glucose in the human body, which is an energy source for life activities. It also contains oligosaccharides and dietary fiber that help the growth of useful intestinal bacteria and is also rich in vitamin C and potassium.
Lotus roots are available in Asian grocery stores, even in fresh, frozen, and ready-to-cook.
Cooking Oil
Since the Kinpira dish is so simple that the ingredient is a vegetable, using roasted sesame oil brings rich flavor to the dish and makes it a little happy for greasy food lovers.
I often recommend my favorite Korean toasted sesame oil in my blog, check out this post you can also learn the health benefit of sesame oil.
Yet, you can use any vegetable oil to use.
What To Serve With The Kinpira Dish
Simply, you can serve the kinpira dish with your main protein main dish, hot steamed rice or curry rice, and top it with green salad and soup.
Or, put Kinpira veggies in your favorite sandwich! In the image, I added chicken breast Karaage leftovers with rice buns.
Japanese main dish ideas
NOTE
- This Kinpira can be stored in a fridge for up to 5 days.
- Reheat on the stovetop or microwave before serving.
- Avoid adding 2 days or more leftovers in a bento lunch box.
- Add soy sauce or sugar to your taste.
10-minute vegetable side dish: Carrots & Celery Kinpira in Japanese cooking
Ingredients
- 2 carrots, thinly sliced
- 2 celery, thinly sliced
- 1 tbsp dark soy sauce
- 1 tbsp Japanese sake or white wine
- ½ TSP dashi powder
- ½ TSP raw cane sugar *optionally
Instructions
- Combine dark soy sauce, sake or white wine, dashi powder (ex. hondashi), and rwa cane sugar (optionally) in a small bowl.
- Preheat a skillet, then, add oil.
- Stir-fry sliced carrots for a minute over high heat, and add sliced celery for 2 minutes.
- Add the Dashi mixture. Stir immediately while shaking and tossing the skillet until the sauce will be reduced, about a minute.
- Serve and enjoy.
- Make a Japanese-style sandwich with rice buns!How to make rice buns
