Cookbook:Carrots Cooked Kinpira Style


 * Cuisine of Japan

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

Procedure

 * 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
 * 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
 * 5) Add a little tamari or shoyu to enhance flavour. Serve.