Kinpira

This article does not cite any sources. Please help by adding citations to reliable sources. Unsourced material may be challenged and removed. Find sources:  –  ·  ·  · scholar · JSTOR (January 2010) (Learn how and when to remove this template message)

Celery kinpira

Kinpira (金平orきんぴら) is a Japanese cooking style that can be summarized as a technique of "sauté and simmer". It is commonly used to cook root vegetables such as carrot, burdock (to make kinpira gobo) and lotus root, seaweeds such as arame and hijiki and other foods including tofu and wheat gluten (namafu), and even meat (chicken, pork, beef).

The dish features the use of soy sauce and mirin, as well as often slivered chili peppers.

References[]

External links[]

• Wikimedia cookbook: Carrots cooked kinpira style

Look up 金平 in Wiktionary, the free dictionary.

This Japanese cuisine–related article is a stub. You can help Wikipedia by .

• v
• t