Cookbook:Carrots Cooked Kinpira Style
|Carrots Cooked Kinpira Style|
Cookbook | Ingredients | Recipes | Cuisine of Japan
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.
- 250 g (½ lb) carrots, julienned
- 1 Tbsp vegetable oil, preferably sesame oil
- Tamari or shoyu soy sauce, to taste
- 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.