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.
Easy
🥗 VegetarianIngredients
Everything you'll need to make this recipe
1
250 g (½ lb) carrots, julienned
2
1 Tbsp vegetable oil, preferably sesame oil
3
Water
4
Tamari or shoyu soy sauce, to taste
Instructions
Step-by-step guide to making this recipe
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.