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Kinpira (金平orきんぴら) 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]


  1. ^ a b Yoshizuka, Setsuko (2021-08-01). "Make Kinpira Gobo". The Spruce Eats. Retrieved 2022-04-17.
  2. ^ a b c Shihoko (2019-12-20). "Kinpira Gobo braised burdock root". Chopstick Chronicles. Retrieved 2022-04-17.
  3. ^ a b "Ginger Kinpira with Mushrooms". Tasty Tokyo Times. 2020-07-14. Retrieved 2022-04-17.
  4. ^ a b "VEGAN KINPIRA ONIGIRAZU". Miwa's Japanese Cooking. 2022-02-05. Retrieved 2022-04-17.
  5. ^ "KINPIRA GOBO WITH CHICKEN". No Recipes. n.d. Retrieved 2022-04-17.
  6. ^ 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.
  7. ^ "Technique: Kinpira". Taste Atlas. n.d. Retrieved 2022-04-17.
  8. ^ "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.