Japan / Side
Carrots Cooked Kinpira Style
Kinpira is a Japanese cooking term that roughly translates to sauté and simmer. The aim is to cook root vegetables such as carrots and burdock root in a minimum amount of water so that they end up tenderly cooked and with none of their flavour or nutritional value lost into discarded cooking water.
Ingredients
- carrots, (½ lb); julienned250 g
- vegetable oil, preferably sesame oil1 Tbsp
- Water
- Tamari or shoyu soy sauce
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
Cut the carrots into thin matchstick pieces (sen-giri, or julienned)
Pour a small amount of oil into a saucepan and sauté the carrot pieces briefly
Add just enough water to half-cover the carrot pieces
Place the lid on the pot and let the carrots simmer briefly on medium-low heat
Add a little tamari or shoyu to enhance flavour. Serve.
