Kinpira recipe of celery with salt
"Celery offers a texture similar to udo and lends itself well to kinpira (vegetables sautéed in oil and drizzled with soy sauce at the end of cooking). In this variant, the use of salt and sake instead of soy sauce preserves the lively colors of the celery and carrot. Use the celery leaves to make a deliciously light vegetable broth, or tempura with taro, sabo gaki and celery leaves." Nancy Singleton Hachisu
- Author
- Nancy Singleton Hachisu
- Prep Time
- 20 minutes
- Cooking Time
- 5 minutes
- Servings
- 4 generous portions
- Category
- Savoury starter
Ingredients
- 4 medium celery stalks, without leaves (300g)
- 2 small carrots (150g), peeled
- 2 tbsp. lightly roasted sesame oil
- 2 tbsp. sake
- 1/4 tsp. fleur de sel
- 7-spice blend (shichimi togarashi), to serve
Directions
- Cut celery and carrots into 4 cm-long julienne strips.
- Pour the oil into a sauté pan, 3 cm high, and heat over medium heat until the heat rises from the bottom.
- Add celery and carrot, then sauté for 2-3 minutes, until softened.
- Drizzle with sake, season with salt and cook for 1 minute.
- Pour into a salad bowl or individual bowls, then sprinkle with a little shichimi togarashi.
