Recipe Sesame fried carrots
Kimpira is a classic Japanese family recipe. Served as an appetizer or side dish, it goes wonderfully well with rice and can be stored in a cool place for several days.
It's a technique in which vegetables are sautéed and then simmered in a sweet and sour mixture with a little sesame.
Here's a recipe for carrot kimpira. Easy to prepare, this vegetarian dish is an alternative to traditional grated carrot recipes.
Clémence Sahuc
- Author
- iRASSHAi
- Prep Time
- 20 minutes
- Servings
- 4 portions
- Category
- Salty, vegetarian
Ingredients
- 1 carrot (2 if small)
- 1 tbsp. sesame oil
- 1 tbsp. sake or white wine
- 1 tbsp. mirin
- 1 tbsp. honey
- 1 tbsp. soy sauce
- 1 pinch black or white sesame seeds
Directions
- Carefully wash and dry the carrots. Peel them, then cut into regular sections to ensure even cooking. For a more elegant presentation, you can cut them into thin sticks, slices or julienne strips, as you prefer.
- Heat the sesame oil in a frying pan or sauté pan over medium heat. When the oil begins to simmer, add the carrots and sauté for three to four minutes, stirring regularly. They should become slightly tender, but still retain a little crunch.
- Once the carrots are lightly browned, add the sake, mirin, honey and soy sauce in that order. Stir gently to coat the carrots and simmer over medium heat for about three minutes, until the sauce reduces slightly and becomes syrupy.
- When the carrots are well coated and shiny, remove the pan from the heat and sprinkle with a pinch of black or white sesame seeds for added crunch and fragrance.
- Serve immediately, piping hot, with a dish or bowl of steamed rice.
