Japanese Kinpira Recipe
Kinpira is a style of cooking. In this kinpira recipe I used konnyaku and carrots. It can also be made with peppers, baby bamboo sprouts, chikuwa and others. It is often made with gobo and called kinpira gobo. Gobo is difficult to find in the US except at Asian supermarkets, so in this recipe, I just use konnyaku and carrots. The sauce is made from soy sauce, dashi, sugar, and water.
Ingredients
Main Ingredients
- 170 g konnyaku (konjac) 6 ounces
- 1 carrot
Kinpira Sauce
- 1 tbsp sesame oil
- 50 mL water
- 1 tbsp sugar
- 1 tbsp soy sauce
- 0.5 tsp dashi
- 1 tsp red pepper
- sesame seed (Optional)
Instructions
Ingredient Preparation
- Slice the konnyaku into thin, bite-sized slices
- Wash the sliced konnyaku with water
- Peel and slice a carrot into thin slices
Cooking Kinpira
- Add 1 tbsp of sesame oil into a pan
- Add the sliced konnyaku and carrots into the pan and fry over high heat for 2-3 minutes
- Add 50 mL of water, 1 tbsp of sugar, 1 tbsp of soy sauce, 0.5 tsp of dashi, and 1 tsp of red pepper into the pan
- Fry until liquid level decreases
- Serve and top with sesame seeds if desired
