Japan Cuisine Kinpira Recipe - Kinpira is a method of cooking vegetables a la Japan by way of sauteed and simmered. The vegetables used include Lotus, carrots, bamboo shoots, and seaweed. Kinpira dishes served with soya sauce and mirin.
Kinpira Gobo, i.e. a side dish made from the root of the tree is rich in fiber and can serve into the body Detox, because it contains vitamin C 2.5 times more than oranges. These vegetables are very popular in Japan, so mina-san will not be difficult to taste the menu at the restaurant of Japan or even make it your own.
- 200 grams of carrots
- ½ red pepper
- 1 tablespoon cooking oil
- 2 teaspoons sugar
- 4 teaspoons soy sauce
How To Cook:
- Peeled carrots, cut into pieces with a length of 5 cm, then iris-iris into bars with a width of 3 mm. If using dried red chilies, soak it in water first. Cut the stalk chilli and seeded. Transverse slices into a circle approximately 2 mm thick.
- Heat the cooking oil in a frying pan over medium heat, and saute the carrots. Cover frying pan if wortelnya already be transparent because it absorbs the oil. Let cooked over low heat for 2 to 3 minutes.
- Lifting the lid on the pan if the carrot is ripe with overall texture that is still crisp. Add sugar, soy sauce and red pepper slices. Heat over medium heat until all the water is missing content.