Carrots Cooked Kinpira Style
Kinpira is a Japanese cooking term that roughly translates to sauté and simmer. The aim is to cook root vegetables such as carrots and burdock root in a minimum amount of water so that they end up tenderly cooked and with none of their flavour or nutritional value lost into discarded cooking water.
Ingredients
- 250 g (½ lb) carrots, julienned
- 1 Tbsp vegetable oil, preferably sesame oil
- Water
- Tamari or shoyu soy sauce, to taste
Ingredients for 1 serving (265 g) · the original recipe
Method
- 1
Cut the carrots into thin matchstick pieces (sen-giri, or julienned)
- 2
Pour a small amount of oil into a saucepan and sauté the carrot pieces briefly
Stovetop - 3
Add just enough water to half-cover the carrot pieces
- 4
Place the lid on the pot and let the carrots simmer briefly on medium-low heat
Stovetop - 5
Add a little tamari or shoyu to enhance flavour. Serve.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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