Pop Japan

Just like the chunpuru, the kinpira is another kind of stir fry dish in Japan. The cooking technique for this one is just simple, "saute and simmer." Kinpira is done by finely chopping your vegetables into thin, stick-likecuts. Most of the vegetables used in kinpiras are carrots, burdocks, kinpira gobo, lotus root, seaweed, and hijiki or the brown sea vegetable. After sauteing, the ingredients are then seasoned with shoyu or Japanese soy sauce, mirin or low-alcohol rice wine and some chili peppers for some spicy flavor that will surely kick your tongue.

Photo by Kakei R. Licensed under Creative Commons. (https://creativecommons.org/licenses/by-sa/2.0/)

Tags: food, kinpira, chunpuru, cooking technique, saute and simmer, carrots, burdocks, kinpira gobo, lotus root, seaweed, hijiki, shoyu, japanese soy sauce, mirin