Anyone who is Japanese knows ‘Kinpira’. It is a simple traditional style of Japanese cooking which is such a part of family life that many of us will use our Grandma’s original Kinpira recipe, and it is even served in school dinners!
Prep: 10 mins | Cook: 10 mins | Total: 20 mins
Ingredients
- 1 packet of ‘DRIED KONYAKU’
- 60g of Celeriac, cut into long thin strips
- 40g of Carrot, cut into long thin strips
- 1 tbsp Sesame oil
- A pinch of Toasted Sesame Seeds
- 1 tbsp Sugar
- 1 tbsp Mirin
- 1 1/2 tbsp Soy Sauce (Tamari Soy Sauce for gluten free option)
- 1/8 vegetable stock in 50ml water
Directions
- Prepare the ‘DRIED KONYAKU’ as instructed on the packet
- Mix the seasoning in a small bowl
- Stir fry Celeriac and Carrot in Sesame oil in a pan
- When the Celeriac and Carrot are heated through, add the Konyaku and seasoning
- Simmer until most of the liquid has evaporated
- Put the ingredients onto a plate and sprinkle Toasted Sesame Seeds on top
- Serve and enjoy!
- Celeriac, Carrot, Mange Tout, Shiitake mushrooms, Abura-age(Deep-fried tofu curd), Chilli, Grated Ginger and double amount of seasonings!