🍲 Carrots Cooked Kinpira Style

Name: Carrots Cooked Kinpira Style
Ingredients: 250 g (½ lb) carrots, julienned; 1 Tbsp vegetable oil, preferably sesame oil; Water; Tamari or shoyu soy sauce, to taste

Japanese · 4 ingredients · 5 steps

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.

This recipe states no serving size, so the quantities are left exactly as written.

Ingredients

250 g (½ lb) carrots, julienned
1 Tbsp vegetable oil, preferably sesame oil
Water
Tamari or shoyu soy sauce, to taste

Method

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.

Where this came from. Adapted from Carrots Cooked Kinpira Style in the Wikibooks Cookbook, written by its contributors and published under CC BY-SA 4.0. This page changes the layout and nothing else: the ingredients, the quantities and the steps are the source's. If you improve on it, the Cookbook welcomes edits.

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