| Kinpira | |
| Country: | Japan |
| Course: | Side dish |
| Main Ingredient: | Burdock, carrot, lotus root, celery, kabocha, udo, soy sauce, mirin |
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 or broccoli;[3] and seaweeds such as arame and hijiki.[3] Other foods including tofu, capsicums, wheat gluten (namafu); chicken thigh, pork, and beef.[4] [5]
The simmering 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]