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Carrot & Celery Kinpira

Prep Time:

10 Minutes

Cook Time:

15 Minutes


2 Servings



About the Recipe

"Kinpira" is a traditional Japanese cooking technique that was developed to enable toe flavouring and cooking of root vegetables. The method involves stir frying which partly cooks but also softens the vegetable fibres allowing them to absorb more flavour. The traditional vegetable used for this dish is "gobo" (burdock root) and carrot. I use celery in this recipe as you can buy it from any supermarket and it responds well to the technique.


200g / 7 oz carrot

2 stalks, celery

2 tbsps soy sauce

2 tbsps mirin

1 tbsp sesame oi

1 tbsp roasted sesame seeds


cut the celery stalks into 4 pieces each and then julienne

cut the carrots in half or the same length as the celery, then julienne

heat the sesame oil in a pan. add the julienned carrot and celery and stir fry for 1 - 2 minutes

 add the mirin and the soy sauce. bring to the simmer and cook until the liquid has almost all eveaporated

serve with rice as a side dish or starter

turn off the heat. stir in the sesame seeds

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