Updated: Feb 28, 2022
Do you know the Japanese dish called KINPIRA? Kinpira is a traditional Japanese simmered dish made with vegetables. Kinpira has a sweet soy flavor.
Since kinpira goes along with many vegetables, it can be easily modified into a vegan Japanese recipe.
I’m using carrots and zucchini in this vegan kinpira recipe but feel free to swap for any other ingredients!
<VEGAN KINPIRA RECIPE/ きんぴら>
＜Yield> 3 servings
<Prep time> 5 minutes
<Cook time> 9 minutes
1 tablespoon toasted sesame seed
1 teaspoon Toasted sesame oil
1 tablespoon Soy sauce
1 tablespoon rice wine
½ tablespoon Mirin
½ tablespoon sugar
Japanese five spice
1. Cut the carrot and zucchini into match sticks. Cut the carrots a little thinner than the zucchini to ensure even cooking.
2. Heat the oil over medium heat and stir fry the carrots for the first minute, then add in the zucchini. Continue to cook them for another 2 minutes over medium heat.
3. Mix in all the seasonings listed above. Continue to cook until the sauce has thickened and the vegetables are fully cooked. Drizzle with toasted sesame oil and remove from heat immediately. Transfer to a plate and sprinkle with some toasted sesame seeds and Japanese five spices.
・This recipe is great for meal prep and a bento box. If you are going to put it into a bento box, make sure to cook away the excess moisture.
・The option for vegetables are endless. Burdock root, broccoli stem, celery, eggplant and lotus root work well.
<Recommended side dish>
Store in an air-tight container in the fridge for up to 5 days.
<Did you try this recipe??>
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