Kinpira

Kinpira (金平) 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]^[4] seaweeds such as arame and hijiki;^[4] other foods including tofu, capsicums, and wheat gluten (namafu); and meat such as chicken thigh, pork, and beef.^[5]^[6] The base sauce is made up of soy sauce, mirin, sugar, and chili peppers.^[2]^[7]

Kinpira is named after the son of Kintarō, a Japanese folk hero.^[8]^[3]

References[edit]

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

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