Name: Kinpira
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
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

Japanese Traditional Taste

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! The word ‘Kinpira’ refers to a method which means ‘sauté and simmer’, and most recipes use finely sliced root vegetables with spices.

Traditionally we use vegetables like Gobou (burdock root) and Carrot, and then we add lots of our own favourite ingredients to add flavour. You can serve it just like this, or you can add tofu or meat or deep-fried tofu(for vegetarian option) for a more substantial meal, or add Konyaku like I do. For this recipe I am using Celeriac instead of Gobou as it has a similar texture and taste, and I’m combining it with my own special ‘DRIED KONYAKU’.

I hope that you enjoy it.

Mari

AuthorMariCategoryGluten Free, VegetarianDifficultyBeginner

Yields1 Serving

Prep Time10 minsCook Time10 minsTotal Time20 mins

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

Seasoning

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

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

Kinpira -2

Put the ingredients onto a plate and sprinkle Toasted Sesame Seeds on top

Serve and enjoy!

Kinpira -3

Cooking Example

Celeriac, Carrot, Mange Tout, Shiitake mushrooms, Abura-age(Deep-fried tofu curd), Chilli, Grated Ginger and double amount of seasonings!

Kinpira with abura age

Tips 1.
If you want to have this as a main dish, why not add any meat or deep-fried tofu (for vegetarian option), bell pepper, shiitake mushroom, mange tout with some chilli to make a rich flavour.

Tips 2.
Try using 1tsp grated fresh ginger instead of the sugar for a more healthy option!

Ingredients