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Kinpira

Yields1 ServingPrep Time10 minsCook Time10 minsTotal Time20 mins

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!

Kinpira with DRIED KONYAKU

 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
1

Prepare the ‘DRIED KONYAKU’ as instructed on the packet

2

Mix the seasoning in a small bowl

3

Stir fry Celeriac and Carrot in Sesame oil in a pan

4

When the Celeriac and Carrot are heated through, add the Konyaku and seasoning

5

Simmer until most of the liquid has evaporated

Kinpira -2

6

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

7

Serve and enjoy!

Kinpira -3

Cooking Example
8

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

Kinpira with abura age

Nutrition Facts

Serving Size 3-4 Servings as side dish (or 1 as main dish)