Kinpira
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| File:Kinpira 002.jpg Kinpira | |
| Course | Side dish |
|---|---|
| Place of origin | Japan |
| Main ingredients | Burdock, carrot, lotus root, celery, kabocha, udo, soy sauce, mirin |
| |
Kinpira (金平) is a Japanese side dish, usually made of root vegetables that have been sautéed and simmered.[1] The most common variety is kinpira gobō, or braised burdock root.[2] Other vegetables used include carrots, lotus root;[1][2] skins of squash such as kabocha, mushrooms, broccoli, or wild itadori (Japanese knotweed) stems;[3][4] and seaweeds such as arame and hijiki.[4] Foods such as tofu, capsicums, wheat gluten (namafu), chicken thigh, pork, and beef may be added.[5][6]
The simmering sauce is made up of soy sauce, mirin, sugar, and chili peppers.[2][7]
Name
[edit | edit source]Kinpira is named after the son of Kintarō, a Japanese folk hero.[8][3]
Gallery
[edit | edit source]-
Kinpira gobō (burdock root)
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Burdock root
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References
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Look up 金平 in Wiktionary, the free dictionary.
