This super easy Japanese kinpira is a very popular side dish. In Japan, it’s commonly seen made with burdock root and carrots, but burdock root is not the easiest vegetable to find now that I live in the UK, so this is a pure carrot version that is just as delicious!
Click HERE to see how I like to use this in my chicken teriyaki sandwich meal prep recipe!
INGREDIENTS:
- 2 Large Carrots
- Drizzle of Vegetable Oil
- 1tbsp Soy Sauce
- 1tbsp Mirin
- Toasted Sesame Seeds
- Optional drizzle of Sesame Oil
Traditional kinpura recipes will include 1 tbsp of Sake (to be added along with the soy sauce and mirin), but I have found that I rarely have sake and it tastes just as good without it for this carrot version.
STEPS:
- Wash, gently peel, and julienne the carrots.
- Bring a pan up to medium heat and add the vegetable oil.
- Add the carrots and saute for 2min
- Add soy sauce, mirin and sesame seeds, then saute for another 1-2min. Allow the water to cook off before turning off the heat.
- Add a touch of sesame oil and mix it through if you like that extra nutty flavour.
- Enjoy hot or cold!
