Mastering kinpira will add a wonderful dish to your kitchen repertoire. I usually make it with gobo (burdock root) and carrots, but it can be made with a variety of vegetables including renkon, celery, and even potatoes. The vegetables should be julienned, or if making from renkon, sliced thinly. Better yet, learn how to do the "sasagaki" cut, which results in vegetable shards that look like bamboo leaves (sasa).
Gobo should be soaked in water immediately after it is cut or it turns brown.
Cut your vegetables (julienne or sasagaki).
In a saute pan, stir-fry the vegetables in a bit of oil until the vegetables start to soften. Then season with sugar, soy sauce, sake and sesame oil. I do it all to taste but if you are looking for rough amounts:
1 burdock root
1 carrot
1 Tablespoon soy sauce
1 Tablespoon sugar
2 teaspoons sake
1 Tablespoon sesame oil
If you like a bit of spice feel free to add either dried chili sliced thinly or shichimi togarashi. Toasteds sesame seeds are also a nice compliment.
This dish can be eaten hot or cold, so is perfect for adding to a bento. For a vegetarian sandwich, toss with some mayonnaise and serve with bread.
No comments:
Post a Comment