Kinpira

Kinpira
Kinpira
CourseSide dish
Place of originJapan
Main ingredientsBurdock, carrot, lotus root, celery, kabocha, udo, soy sauce, mirin

Kinpira (金平) is a Japanese side dish, usually made of root vegetables that have been sautéed and simmered.[1] The most common variety is kinpira gobō, or braised burdock root.[2] Other vegetables used include carrots, lotus root;[1][2] skins of squash such as kabocha, mushrooms or broccoli;[3][4] and seaweeds such as arame and hijiki.[4] Other foods including tofu, capsicums, wheat gluten (namafu); chicken thigh, pork, and beef.[5][6]

The simmering sauce is made up of soy sauce, mirin, sugar, and chili peppers.[2][7]

Name

Kinpira is named after the son of Kintarō, a Japanese folk hero.[8][3]

References

  1. ^ a b Yoshizuka, Setsuko (2021-08-01). "Make Kinpira Gobo". The Spruce Eats. Retrieved 2022-04-17.
  2. ^ a b c Shihoko (2019-12-20). "Kinpira Gobo braised burdock root". Chopstick Chronicles. Retrieved 2022-04-17.
  3. ^ a b "Ginger Kinpira with Mushrooms". Tasty Tokyo Times. 2020-07-14. Retrieved 2022-04-17.
  4. ^ a b "VEGAN KINPIRA ONIGIRAZU". Miwa's Japanese Cooking. 2022-02-05. Retrieved 2022-04-17.
  5. ^ "KINPIRA GOBO WITH CHICKEN". No Recipes. n.d. Retrieved 2022-04-17.
  6. ^ Chen, Namiko (2022-01-20). "Kinpira Gobo (Braised Burdock Root) (Video) きんぴらごぼう". Just One Cookbook. Retrieved 2022-04-17.
  7. ^ "Technique: Kinpira". Taste Atlas. n.d. Retrieved 2022-04-17.
  8. ^ "Kinpira Gobo (Japanese style stir-fried burdock root with carrot, きんぴらごぼう)". Tabemono Madness. 2021-04-10. Retrieved 2022-04-17.
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