Potato and carrot kimpira recipe
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 actually a technique that involves sautéing and then simmering vegetables in a sweet and savory mixture with a little sesame seeds.
Clémence Sahuc
- Prep Time
- 15 minutes
- Servings
- 4 portions
- Category
- Salty, vegan
Ingredients
- 200 g potatoes
- 200 g carrot
- 1 tbsp. sesame oil
- 3 tbsp sake
- 3 tbsp sugar
- 3 tbsp. soy sauce
- White sesame
Directions
- Clean the potatoes and carrots. Peel them and cut them into julienne strips or thin sticks.
- Heat the sesame oil over high heat in a saucepan or Dutch oven. Fry the potatoes, gradually adding about 3 tablespoons of sake (not included in the ingredients). When tender, add the carrots.
- Once the carrots become slightly translucent, add the cooking sake, sugar, and soy sauce. Simmer to reduce the sauce. Add a teaspoon of sesame oil at the end to enrich the flavor.
- Arrange in a bowl or small plate and sprinkle with white sesame seeds.
