Potato and carrot kimpira recipe
Rated 5.0 stars by 3 users.
Category
Salty, vegan
Portion
4 portions
Preparation time
15 minutes
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
Ingredients
- 200 g potatoes
- 200 g carrot
- 1 tbsp. sesame oil
-
3 tbsp sake
-
3 tbsp sugar
-
3 tbsp. soy sauce
-
White sesame
Instructions
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.
Recipe notes
Kimpira is traditionally made with "gobo", a vegetable similar to salsifi but much more fibrous. It can be found fresh in Japanese and sometimes Chinese grocery stores.
We've replaced it here with carrots, but you can also use firm potatoes, turnips or beetroot....
Kimpira is always served with plain rice, as it is quite salty.
You can find different kimpira recipes in the iRASSHAi recipe catalog!
WHAT DOES KIMPIRA MEAN?
The word "kinpira" (or kimpira) means "double cooking". The vegetables used for kimpira are first sautéed and then simmered. There are many different recipes for kimpira in Asian cuisine.
THE BENEFITS OF CARROTS
Carrots are a source of vitamin B, which promotes the growth and good health of skin, hair, nerves and muscles.
Our recommendations for this recipe:
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