Kinpira is a popular vegetable side dish in Japanese cooking for breakfast, lunch, bento, dinner, and nibble!
Absolutely easy and quick to make, with nutritional value.
Never be mussy, or soggy, while choosing root or water-less veggies and stir-fry over high heat.
Salty sweet flavor as you know as the Japanese basic taste, and it goes perfectly with rice, buns, salad, and soup.
Commonly, the Japanese use burdock, lotus roots, or carrots.
Let’s make a simple carrot Kinpira that you don’t need to run to an oriental grocery store.
Japanese vegetable side dish: Carrot Kinpira With Savory Roasted Sesame Flavor
- 10.6 oz Carrots, thinly sliced or julienned
- 1 tbsp Japanese Dark soy sauce
- 1 tbsp Japanese sake or white wine
- ½ TSP Hondashi powder/ Chicken soup powder
- 1 TSP sugar *optionally
- 1 Dried red hot chili pepper *optionally
- 1 tbsp Japanese/ Korean Toasted sesame oil
- 1 tbsp White sesame seeds
- In a small bowl, combine seasonings (soy sauce, sugar, sake/wine, hondashi powder), and set aside.
- Preheat a skillet, then, add oil.*If you look for spicy, cook dried chili pepper (halved or chopped, with seeds or without seeds)
- Stir-fry sliced carrots for about 2 minutes over high heat.
- Add the Dashi mixture. Stir immediately while shaking and tossing the skillet until the sauce will be reduced, about 2 minutes.
- Sprinkle sesame seeds and quickly stir together.
- Serve and enjoy.
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.