Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, root vegetable kinpira stir-fry. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Root Vegetable Kinpira Stir-fry is one of the most popular of current trending meals on earth. It is enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. They’re fine and they look fantastic. Root Vegetable Kinpira Stir-fry is something which I’ve loved my entire life.

Kinpira means a cooking style that you stir fry and simmer with sugar and soy sauce. The most common ingredients used for Kinpira is gobo (burdock root) and carrot, but lotus root is another common ingredient for this cooking style. The name Kinpira comes from legendary muscleman, and that shows how nutritious the dish really is.

To begin with this particular recipe, we must first prepare a few components. You can cook root vegetable kinpira stir-fry using 11 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Root Vegetable Kinpira Stir-fry:

1. Make ready 5 cm Lotus root
2. Make ready 1/2 Burdock root
3. Take 1 Carrot
4. Make ready 1 dash Konnyaku
5. Prepare 1 dash Finely diced yuzu peel
6. Get 1 dash Shichimi spice
7. Get 1 Sesame oil
8. Take A
9. Get 1 tsp Sugar
10. Get 1 tbsp Soy sauce
11. Take 1 tbsp Mirin

This technique is commonly used to cook root vegetables. You might have seen or tried my Kinpira Gobo recipe where julienned gobo (burdock root) and carrots are sautéed and simmered down in a seasoned sauce. Other ingredients that are commonly used for Kinpira cooking technique include root vegetables, seaweed like hijiki, tofu or wheat gluten (fu 麩), and meat (chicken, pork, beef). Great recipe for Kinpira Gobo (Spicy Burdock Root and Carrot Stir-fry).

Instructions to make Root Vegetable Kinpira Stir-fry:

1. Shred the burdock root finely. Slice the lotus root and soak in vinegar water, then wash. Julienne 1/2 a carrot and konnyaku.
2. Cut the rest of the carrot into blossom shapes. Boil for about 8 minutes and then take out.
3. Put sesame oil into the frying pan and heat Step 1, Step 2, and the A ingredients on medium.
4. Arrange on a plate. Alternatively, you can take out the milder components of the dish, and fry with chili pepper and finely diced yuzu peel.

A simple and classic Japanese dish usually made in autumn when gobo root is in season. The red chili gives it a nice kick! Goes great with over white or brown rice. Kinpira is a Japanese cooking style in which sliced vegetables are stir-fried and seasoned with sugar and soy sauce. The most common ingredients used for Kinpira is gobo (burdock root) and carrot, but the lotus root is another common ingredient of this cooking style.

So that is going to wrap this up for this special food root vegetable kinpira stir-fry recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!