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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Japan · Side

Carrots Cooked Kinpira Style

| 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.

Suits: Vegetarian, Vegan, Pescatarian. Allergens named in the ingredients: Soy, Sesame. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

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

Method

  1. Cut the carrots into thin matchstick pieces (sen-giri, or julienned)
  2. Pour a small amount of oil into a saucepan and sauté the carrot pieces briefly
  3. Add just enough water to half-cover the carrot pieces
  4. Place the lid on the pot and let the carrots simmer briefly on medium-low heat
  5. Add a little tamari or shoyu to enhance flavour. Serve.