Root Vegetable Kinpira Stir Fry Recipe by cookpad.japan
 cookpad.japan @cookpad_jp I arranged my family's standard stir-fry into something that looks and tastes brilliant. As you sprinkle the shichimi spices at the end, if serving to children, you could take out a portion beforehand. You don't have to carve the carrot into blossoms, but it looks better if you do. The shichimi spice I use has a higher concentration of sansho pepper. You could add a sprinkling of sansho pepper in addition to the shichimi spice if you prefer. Recipe by moritoaruc I arranged my family's standard stir-fry into something that looks and tastes brilliant. As you sprinkle the shichimi spices at the end, if serving to children, you could take out a portion beforehand. You don't have to carve the carrot into blossoms, but it looks better if you do. The shichimi spice I use has a higher concentration of sansho pepper. You could add a sprinkling of sansho pepper in addition to the shichimi spice if you prefer. Recipe by moritoaruc Root Vegetable Kinpira Stir-fry Share its first Cooksnap! I arranged my family's standard stir-fry into something that looks and tastes brilliant. As you sprinkle the shichimi spices at the end, if serving to children, you could take out a portion beforehand. You don't have to carve the carrot into blossoms, but it looks better if you do. The shichimi spice I use has a higher concentration of sansho pepper. You could add a sprinkling of sansho pepper in addition to the shichimi spice if you prefer. Recipe by moritoaruc I arranged my family's standard stir-fry into something that looks and tastes brilliant. As you sprinkle the shichimi spices at the end, if serving to children, you could take out a portion beforehand. You don't have to carve the carrot into blossoms, but it looks better if you do. The shichimi spice I use has a higher concentration of sansho pepper. You could add a sprinkling of sansho pepper in addition to the shichimi spice if you prefer. Recipe by moritoaruc Ingredients 5 cm Lotus root 1/2 Burdock root 1 Carrot 1 dash Konnyaku 1 dash Finely diced yuzu peel 1 dash Shichimi spice 1 Sesame oil A 1 tsp Sugar 1 tbsp Soy sauce 1 tbsp Mirin 5 cm Lotus root 1/2 Burdock root 1 Carrot 1 dash Konnyaku 1 dash Finely diced yuzu peel 1 dash Shichimi spice 1 Sesame oil A 1 tsp Sugar 1 tbsp Soy sauce 1 tbsp Mirin Cooking Instructions 1 Shred the burdock root finely. Slice the lotus root and soak in vinegar water, then wash. Julienne 1/2 a carrot and konnyaku. 2 Cut the rest of the carrot into blossom shapes. Boil for about 8 minutes and then take out. 3 Put sesame oil into the frying pan and heat Step 1, Step 2, and the A ingredients on medium. 4 Arrange on a plate. Alternatively, you can take out the milder components of the dish, and fry with chili pepper and finely diced yuzu peel. 1 Shred the burdock root finely. Slice the lotus root and soak in vinegar water, then wash. Julienne 1/2 a carrot and konnyaku. 1 Shred the burdock root finely. Slice the lotus root and soak in vinegar water, then wash. Julienne 1/2 a carrot and konnyaku. 2 Cut the rest of the carrot into blossom shapes. Boil for about 8 minutes and then take out. 2 Cut the rest of the carrot into blossom shapes. Boil for about 8 minutes and then take out. 3 Put sesame oil into the frying pan and heat Step 1, Step 2, and the A ingredients on medium. 3 Put sesame oil into the frying pan and heat Step 1, Step 2, and the A ingredients on medium. 4 Arrange on a plate. Alternatively, you can take out the milder components of the dish, and fry with chili pepper and finely diced yuzu peel. 4 Arrange on a plate. Alternatively, you can take out the milder components of the dish, and fry with chili pepper and finely diced yuzu peel. Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on January 28, 2014 06:59 A collection of the best recipes from the Cookpad Japan community, translated into English! Comments Similar Recipes Basic Burdock Kinpira Stir-fry Basic Burdock Kinpira Stir-fry My mother taught me this recipe. It also tastes great if you make it with mentsuyu. Salty Kinpira -. Step 1: You can also cut the ingredients into thin shavings. After serving it up on a dish, you can optionally season with shichimi spice. Adjust the soy sauce and mirin to taste. Recipe by Yuuyuu0221 cookpad.japan Italian Potato Kinpira Stir-fry Italian Potato Kinpira Stir-fry I had potatoes left over, so I made a dish that would match both Japanese and Western meals. Work through Step 1 while you are cooking other things to shorten the overall cooking time. It's also delicious with garlic powder, so try adding some if you'd like. Recipe by Yumirai cookpad.japan Burdock Root and Lotus Root Kimpira Stir-fry Burdock Root and Lotus Root Kimpira Stir-fry This is a dish I came up with using the ingredients I had on hand. It's a standard dish in our home. Adding water allows the flavors to absorb and makes it tasty. In Step 1, for those who are concerned about the acrid taste of the burdock root, soak them in water with a small amount of vinegar. In Step 4, when adding the ● ingredients, use chopsticks to sauté. Adjust the amount of soy sauce and sugar to taste. In Step 5, for those who prefer a crisp burdock root texture, reduce the amount of liquid, as well as the cooking time. Eighty grams of carrots is about 1/2 of a medium-sized carrot. Recipe by Yuuyuu0221 cookpad.japan Refreshing Potato Stir-Fry Refreshing Potato Stir-Fry I wanted to make something using my sweet & sour soy sauce, so I came up with this. "Tosa-Style Simmered Green Peppers". These peppers also taste great if you make them with sweet & sour soy sauce. "Standard Nikujaga". For details on how to make the sweet & sour soy sauce, see. Once you add the green pepper, don't cook it too much. If you would like a richer flavor, adjust the amount of soy sauce. Recipe by Yuuyuu0221 cookpad.japan My Grandma's Kimpira Stir-fry My Grandma's Kimpira Stir-fry It's a standard recipe and frankly, it's not worth uploading the recipe. But this is a recipe passed down from grandmother, mother, to daughter. The trick is to add only sugar first and stir-fry well. Adjust the other flavoring ingredients to your family's preference and also according to the size of burdock roots. Recipe by Ryokicchin. cookpad.japan Celery & Carrot Kimpira Stir-fry Celery & Carrot Kimpira Stir-fry Usually kimpira is made with gobo (burdock root and carrot), but I tried celery! It tastes so good! This will go great with rice or for your lunch (bento!!). If you like spicy stir fries, try adding a red chili or chili flakes. Leave it out if you don't or if making for kids ^^ Sachiko Basic Burdock Kinpira Stir-fry Basic Burdock Kinpira Stir-fry My mother taught me this recipe. It also tastes great if you make it with mentsuyu. Salty Kinpira -. Step 1: You can also cut the ingredients into thin shavings. After serving it up on a dish, you can optionally season with shichimi spice. Adjust the soy sauce and mirin to taste. Recipe by Yuuyuu0221 cookpad.japan Basic Burdock Kinpira Stir-fry Basic Burdock Kinpira Stir-fry My mother taught me this recipe. It also tastes great if you make it with mentsuyu. Salty Kinpira -. Step 1: You can also cut the ingredients into thin shavings. After serving it up on a dish, you can optionally season with shichimi spice. Adjust the soy sauce and mirin to taste. Recipe by Yuuyuu0221 cookpad.japan Italian Potato Kinpira Stir-fry Italian Potato Kinpira Stir-fry I had potatoes left over, so I made a dish that would match both Japanese and Western meals. Work through Step 1 while you are cooking other things to shorten the overall cooking time. It's also delicious with garlic powder, so try adding some if you'd like. Recipe by Yumirai cookpad.japan Italian Potato Kinpira Stir-fry Italian Potato Kinpira Stir-fry I had potatoes left over, so I made a dish that would match both Japanese and Western meals. Work through Step 1 while you are cooking other things to shorten the overall cooking time. It's also delicious with garlic powder, so try adding some if you'd like. Recipe by Yumirai cookpad.japan Burdock Root and Lotus Root Kimpira Stir-fry Burdock Root and Lotus Root Kimpira Stir-fry This is a dish I came up with using the ingredients I had on hand. It's a standard dish in our home. Adding water allows the flavors to absorb and makes it tasty. In Step 1, for those who are concerned about the acrid taste of the burdock root, soak them in water with a small amount of vinegar. In Step 4, when adding the ● ingredients, use chopsticks to sauté. Adjust the amount of soy sauce and sugar to taste. In Step 5, for those who prefer a crisp burdock root texture, reduce the amount of liquid, as well as the cooking time. Eighty grams of carrots is about 1/2 of a medium-sized carrot. Recipe by Yuuyuu0221 cookpad.japan Burdock Root and Lotus Root Kimpira Stir-fry Burdock Root and Lotus Root Kimpira Stir-fry This is a dish I came up with using the ingredients I had on hand. It's a standard dish in our home. Adding water allows the flavors to absorb and makes it tasty. In Step 1, for those who are concerned about the acrid taste of the burdock root, soak them in water with a small amount of vinegar. In Step 4, when adding the ● ingredients, use chopsticks to sauté. Adjust the amount of soy sauce and sugar to taste. In Step 5, for those who prefer a crisp burdock root texture, reduce the amount of liquid, as well as the cooking time. Eighty grams of carrots is about 1/2 of a medium-sized carrot. Recipe by Yuuyuu0221 cookpad.japan Refreshing Potato Stir-Fry Refreshing Potato Stir-Fry I wanted to make something using my sweet & sour soy sauce, so I came up with this. "Tosa-Style Simmered Green Peppers". These peppers also taste great if you make them with sweet & sour soy sauce. "Standard Nikujaga". For details on how to make the sweet & sour soy sauce, see. Once you add the green pepper, don't cook it too much. If you would like a richer flavor, adjust the amount of soy sauce. Recipe by Yuuyuu0221 cookpad.japan Refreshing Potato Stir-Fry Refreshing Potato Stir-Fry I wanted to make something using my sweet & sour soy sauce, so I came up with this. "Tosa-Style Simmered Green Peppers". These peppers also taste great if you make them with sweet & sour soy sauce. "Standard Nikujaga". For details on how to make the sweet & sour soy sauce, see. Once you add the green pepper, don't cook it too much. If you would like a richer flavor, adjust the amount of soy sauce. Recipe by Yuuyuu0221 cookpad.japan My Grandma's Kimpira Stir-fry My Grandma's Kimpira Stir-fry It's a standard recipe and frankly, it's not worth uploading the recipe. But this is a recipe passed down from grandmother, mother, to daughter. The trick is to add only sugar first and stir-fry well. Adjust the other flavoring ingredients to your family's preference and also according to the size of burdock roots. Recipe by Ryokicchin. cookpad.japan My Grandma's Kimpira Stir-fry My Grandma's Kimpira Stir-fry It's a standard recipe and frankly, it's not worth uploading the recipe. But this is a recipe passed down from grandmother, mother, to daughter. The trick is to add only sugar first and stir-fry well. Adjust the other flavoring ingredients to your family's preference and also according to the size of burdock roots. Recipe by Ryokicchin. cookpad.japan Celery & Carrot Kimpira Stir-fry Celery & Carrot Kimpira Stir-fry Usually kimpira is made with gobo (burdock root and carrot), but I tried celery! It tastes so good! This will go great with rice or for your lunch (bento!!). If you like spicy stir fries, try adding a red chili or chili flakes. Leave it out if you don't or if making for kids ^^ Sachiko Celery & Carrot Kimpira Stir-fry Celery & Carrot Kimpira Stir-fry Usually kimpira is made with gobo (burdock root and carrot), but I tried celery! It tastes so good! This will go great with rice or for your lunch (bento!!). If you like spicy stir fries, try adding a red chili or chili flakes. 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