Updated: Oct 1, 2021
My latest recipe is full of veggie fibre and goodness.
This style of cooking is what the Japanese call Kinpira which is a technique which involves finely cutting vegetables julienne style and then braising them in a blend of mirin and soy sauce. The standard recipe is called Kinpira Gobo which uses gobo (known in English as burdock root.)
For my alternative recipe, I used carrot and celery as burdock root isn't that easy to find where I live in the UK as it is in Japan. In addition, you get the added benefit of a quicker cooking time when you use carrot. If you want to spice this dish up a little, you could add a finely chopped dried chilli but I prefer it without the added heat.
In Japan, this is served as a vegetable side dish along with maybe tofu or fish but it can serve equally well as a light lunch with some rice.
So, if you like the sound of more veggie in your life, you can find the youtube tutorial for this dish by clicking Carrot and Celery Kinpira or just scroll to the bottom of the page. The written recipe is here.
Happy cooking! Kurumi XXXX
If you want to check out the traditional dish, just click on Kinpira Gobo to find my recipe.
Carrot and Celery Kinpira
(makes 2 servings as a side dish)
2 stalks of celery
2 tbsp soy sauce
2 tbsp mirin
1 tbsp sesame oil
1 tbsp toasted sesame seeds
cut the celery stalks into 4 pieces each and then cut julienne style
cut the carrots in half or the same length as the celery, thinly slice lengthways, then cut julienne style
heat the sesame oil in a pan, add the celery & carrot, then stir fry for 1-2 mins
add the mirin & soy sauce and simmer until the liquid is almost evaporated, stirring occasionally
when there is just a little liquid left, turn off the heat and add & mix the sesame seeds
serve with rice as a side dish or starter