Kinpira recipe of celery with salt

Name: Recette Kinpira de céleri au sel
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4
Ingredients: 4 branches moyennes de céleri, sans feuilles (300g); 2 petites carottes (150g) pelées; 2 cuil. à soupe d'huile de sésame torréfié légère; 2 cuil. à soupe de saké; 1/4 de cuil. à café de fleur de sel; Mélange de 7 épices (shichimi togarashi), pour servir

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Portion

4 generous portions

Preparation time

20 minutes

Cooking time

5 minutes

"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 HachisuAuthor:

Nancy Singleton Hachisu

Image of Recipe Kinpira celery with salt

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

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Instructions

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.

Recipe notes

This dish is delicious hot or at room temperature, or cold the day after you make it.

Cypress wood kitchen chopsticks ⋅ TOOL by INTERNATIONAL

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