Japanese Leek Kinpira
Japanese Leek Kinpira

Hello everybody, it’s Drew, welcome to our recipe page. Today, I will show you a way to make a special dish, japanese leek kinpira. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

This video will show you how to make Kinpira Gobo, braised burdock root and carrot in a sweet and salty sauce. This is an easy to make, Japanese Kinpira Recipe! Kinpira is a style of cooking.

Japanese Leek Kinpira is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. Japanese Leek Kinpira is something that I have loved my entire life. They are nice and they look fantastic.

To begin with this particular recipe, we have to first prepare a few components. You can cook japanese leek kinpira using 10 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Japanese Leek Kinpira:
  1. Take 2 Japanese leek
  2. Prepare 1 Aburaage (thick type)
  3. Make ready 150 grams Lotus root
  4. Take 1/3 Carrot
  5. Make ready 100 ml Dashi stock
  6. Make ready 1 tsp Sugar
  7. Make ready 1 heaping tablespoon Usukuchi soy sauce
  8. Prepare 1 tbsp Mirin
  9. Prepare 1 tsp to stir-fry, 1/2 teaspoon to sprinkle Sesame oil
  10. Take 1 Red chili pepper (optional)

It's perfect for lunch and busy weekday dinners when you want one more thing for the menu. Kinpira Gobo is braised burdock root and carrot in a sweet and salty sauce. This is another mom's Kinpira Gobo is a great side dish you can make ahead. These strongly seasoned vegetables can be. <p>Kinpira Gobo is braised burdock root and carrot in a sweet and salty sauce.

Instructions to make Japanese Leek Kinpira:
  1. Peel the lotus root and slice into 2mm half moons. Cut into quarters if it is large. Soak in a bowl of water with a little vinegar (not listed) for 10 minutes. Rinse well and drain in a sieve.
  2. Slice the Japanese leek diagonally. Cut the carrot into thin strips. Cut the aburaage in half lengthwise, and slice into 2-3mm pieces.
  3. Heat sesame oil in a pan, and stir-fry the Japanese leek, carrot and aburaage over high heat for 1 minute. Once the Japanese leek is tender, add the lotus root and fry a bit more.
  4. Add dashi stock, sugar, usukuchi light soy sauce, and mirin to the pan. Stir-fry and simmer over high heat. Turn off the heat when the cooking sauce is almost completely cooked off. Sprinkle 1/2 teaspoon of sesame oil and stir. Then it's done.
  5. This dish tastes even better if you let it cool down to absorb the flavor. Cook in the evening and it will be a great lunch box filler the next day.
  6. If you like it spicy, add deseeded and thinly sliced chili peppers in Step 3.

This is another mom's home cooking kind of dish rather than restaurant food. The name Kinpira comes from legendary. This Japanese Carrot Kinpira is a colorful, flavorful, and delicious veggie side dish that goes well with cooked rice. It is an authentic, humble dish from every Japanese home kitchen for every occasion. Make one of Japanese cuisine's favourite vegetable dishes for yourself with this easy recipe for kinpira gobo.

So that’s going to wrap this up for this exceptional food japanese leek kinpira recipe. Thank you very much for reading. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!