Kinpira Explained

is a Japanese cooking style that can be summarized as a technique of sauté and simmer.[1] The most common dish made with this technique is Kinpira Gobo, braised burdock root.[2] Kinpira is commonly used to cook root vegetables such as carrots, burdock root, and lotus root;[1] [2] skins of squash such as Kabocha; vegetables such as mushrooms or broccoli;[3] seaweeds such as arame and hijiki;[3] other foods including tofu, capsicums, and wheat gluten (namafu); and meat such as chicken thigh, pork, and beef.[4] [5] The base sauce is made up of soy sauce, mirin, sugar, and chili peppers.[2] [6]

Kinpira is named after the son of Kintarō, a Japanese folk hero.[7] [8]

Notes and References

  1. Web site: Make Kinpira Gobo. 2021-08-01. The Spruce Eats. Yoshizuka. Setsuko. 2022-04-17.
  2. Web site: Kinpira Gobo braised burdock root. 2019-12-20. Chopstick Chronicles. Shihoko. 2022-04-17.
  3. Web site: VEGAN KINPIRA ONIGIRAZU. 2022-02-05. Miwa's Japanese Cooking. 2022-04-17.
  4. Web site: KINPIRA GOBO WITH CHICKEN. n.d.. No Recipes. 2022-04-17.
  5. Web site: Kinpira Gobo (Braised Burdock Root) (Video) きんぴらごぼう. 2022-01-20. Just One Cookbook. Chen. Namiko. 2022-04-17.
  6. Web site: Technique: Kinpira. n.d.. Taste Atlas. 2022-04-17.
  7. Web site: Kinpira Gobo (Japanese style stir-fried burdock root with carrot, きんぴらごぼう). 2021-04-10. Tabemono Madness. 2022-04-17.
  8. Web site: Ginger Kinpira with Mushrooms. 2020-07-14. Tasty Tokyo Times. 2022-04-17.

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