VEGAN KINPIRA RECIPE/ きんぴら
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 go along with many of vegetables, it can be easily modified into vegan Japanese recipe.
I’m using carrot 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 mins
<Cook time> 9 mins
1 tbsp of toasted sesame seed
1 tsp of Toasted sesame oil
tbsp of soy sauce
1 tbsp of rice wine without MSG and salt
½ tbsp of mirin without MSG
½ tbsp sugar
Japanese five spice
1: Cut carrot and zucchini into match sticks. Cut carrot a little thinner than zucchini to cook evenly.
2; Heat the oil over mid heat and stir fry carrot first for 1 min, then add zucchini. Cook them for about 2mins over mid heat.
3; Mix in all the seasonings listed above.Continue to cook them until the sauces are thickened and vegetable are fully cooked. Drizzle toasted sesame oil and off the heat immediately. Transfer onto the plate and sprinkle some toasted sesame seed and Japanese five spices.
・Great for meal prep and bento box. If you are going to put into the bento box, make sure to cook away the excess moisture.
・The option for vegetables are endless. Burdock, broccoli stem, celery, eggplant, and lotus root work well.
<Recommended side dish>
Store it in a air-tight container in the fridge for 5 days.
<Did you try this recipe??>
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Love to see your creations!