Kinpira (きんぴら) is a Japanese classic vegetable dish at home. Because the flavour is thick with sweet soy sauce, it’s very good for bento too. Ordinary kinpira is carrot and burdock roots. If you have burdock roots , cut them into the same shape as carrots, then cook with the carrots. I make this often for bento too.
- Prep Time
- Cook Time
- 1 carrot (about g) : very thin julienne
- 1tsp sesame oil
- 1tsp vegetable oil
- 2tsp soy sauce
- 2tsp mirin
- 1/4tsp sugar (if you like sweet taste)
- 2tbsp water
- 1tsp sesame seed
- A pinch of Shichimi pepper or 1/4 small red chilli (minced finely)
- Peel the carrot, and cut into very thin julienne. Seed the pepper and chop finely.
- Heat the sesame oil and vegetable oil in a frying pan over a medium high heat, then add the chilli pepper. When it starts to sizzle, add the carrot, and stir for a minute. Add the water, then simmer 1 minute with lid on.
- Add the soy sauce, mirin and sugar, stirring continuously until the liquid is almost gone. Turn off the heat and sprinkle with sesame seeds.