Kinpira carrots (soy-braised carrots)

Kinpira (きんぴら) is one of the simplest and best-loved Japanese home side dishes: matchstick root vegetables stir-fried in sesame oil and simmered in a sweet and salty soy broth. The classic kinpira gobo uses burdock root, but the carrot version is sweeter and more popular.

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Method

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1. Cut the carrots (with the skin if organic, otherwise peeled) into thin matchsticks.
2. Heat the sesame oil in a pan over medium-high heat and sizzle the chilli for 20 seconds.
3. Add the carrots and stir-fry for 2–3 minutes until they begin to soften. ⏱ Timer: 2 min
4. Pour in the water, soy sauce, mirin and sugar and cook over low heat for 4–5 minutes until almost all the liquid has evaporated. ⏱ Timer: 4 min
5. Cook uncovered for 1 more minute, stirring, so the carrots turn glossy.
6. Sprinkle with sesame seeds and serve warm or cold, with rice.

Source: Wikibooks Cookbook – Carrots Cooked Kinpira Style (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.

Tips

• Cut the carrots into even, thin strips so they soften at the same time.
• The balance of sugar, mirin and soy sauce gives the typical flavour.
• The chilli is optional, but it livens it up.
• Keeps in the fridge for 4 days and is good cold in a bento.

Frequently asked questions

What is gobo?

Burdock root, the traditional base of kinpira, earthy and nutty.

Is it vegan?

Yes.

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