Dish

Kinpira

Kinpira is made by sautéing root vegetables, such as carrots and burdock root, in sesame oil and soy sauce. The vegetables are then simmered until they are tender and the sauce has thickened. The dish is typically served with steamed rice and a side of pickled vegetables.

Asian cuisine› East Asian cuisine› Japanese cuisine

Technique

Origins and history

Kinpira is a traditional Japanese dish that has been around for centuries. It is believed to have originated in the Edo period, where it was a popular dish among samurai warriors. The dish has since spread throughout Japan and is now a popular dish in many Japanese households.

Dietary considerations

Kinpira is high in fiber and low in fat, making it a healthy option for those looking to increase their fiber intake. It is suitable for vegetarians and vegans.

Variations

There are many variations of Kinpira, including Kinpira Gobo (burdock root), Kinpira Renkon (lotus root), and Kinpira Ninjin (carrots). Some recipes also call for the addition of meat or seafood for a heartier dish.

Presentation and garnishing

Kinpira is typically served in a small bowl with the vegetables in the center and the rice and pickled vegetables arranged around the edges. It is garnished with sesame seeds and chopped scallions.

Tips & Tricks

To make the dish less salty, use low-sodium soy sauce or reduce the amount of soy sauce used.

Side-dishes

Kinpira is typically served with steamed rice and a side of pickled vegetables, such as pickled daikon or pickled cucumber. It can also be served with a side of miso soup.