So, let’s cook “Kinpira” at home.
It’s the carrot Kinpira recipe, but you can use other veggies (even you can mix several veggies) such as parsnips, Daikon radish, green beans.
Choose veggies that have less water contained.
Carrot Kinpira With Savory Toasted Sesame Oil Flavor
Kinpira is a Japanese cooking term-sautée and simmered with Japanese basic seasonings. In most cases, the Kinpira dish is made of root vegetables such as carrot, burdock, Daikon radish, and lotus root. It's a super easy and healthy side dish, and you can serve it with hot/ cool.
Ingredients
- 10.6 oz Carrots
- 1 tbsp Japanese/ Korean Toasted sesame oil
- 3 tbsp Japanese Dark soy sauce
- 1 tbsp sugar
- 2 tbsp Japanese sake or white wine
- 1 tsp Hondashi powder/ Chicken soup powder *optional
- 1 Dried red hot chili pepper *optional
- Fresh ground black pepper *optional
Instructions
- Wash the carrots under cool running water.
- Peel the carrots. Cut off the top and bottom tip, about ¼ to ½ inch on each side.
- Julienne/ shred the carrots
- If you do not get used to stir-fry, mixing seasonings (soy sauce, sugar, sake/wine, hondashi powder) in advance can help to avoid over-cook the dish.
- Heat sesame oil and red hot chili pepper in a frying pan over medium-low heat.
- Throw in the julienned carrots and stir-fry over medium-high heat for about 3 minutes.
- Flip the carrots in the pan several times that the oil can cover the carrots evenly.
- After about 3 minutes, (do not cook carrots too long,) add sugar and hondashi (chicken soup) powder. Flip the carrots in the pan several times.
- Drizzle soy sauce, Japanese sake/white wine, using along the wall of a frying pan, and flip the carrots in the pan several times.
- Stir-fry it so that it doesn't burn, and it will be complete when you can't see any liquid.
- Serve the carrot kinpira onto a plate and top sesame seeds. *It's not authentic, but fresh ground black pepper can add flavor.
Notes
*Stir-fry for as short a time as possible to leave a crisp texture without watery.
*As the taste shifts to the ingredients as it cools, wait for more seasoning.
*When transferring to a container, let Kinpira cool first. If you put it in a container while it is hot, the steam may make it water and destroy the taste.
*It will last for 5 days in the refrigerator.
Add Crunchy In The Kinpira Dish
Do you have any roasted nuts leftovers in your kitchen pantry?
Throw them into the Kinpira dish and cook the nuts together.
For better results, re-roast nuts in a 150C (300F) oven for 10-15 minutes or re-roast nuts on a pan over low heat.