Japanese Leek Kinpira
Japanese Leek Kinpira

Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, japanese leek kinpira. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Japanese Leek Kinpira is one of the most favored of recent trending meals in the world. It is appreciated by millions every day. It is easy, it’s quick, it tastes delicious. They are nice and they look fantastic. Japanese Leek Kinpira is something that I have loved my entire life.

This is an easy to make, Japanese Kinpira Recipe! Kinpira is a style of cooking. In this kinpira recipe I used konnyaku and carrots.

To begin with this recipe, we must prepare a few ingredients. You can have japanese leek kinpira using 10 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Japanese Leek Kinpira:
  1. Prepare 2 Japanese leek
  2. Get 1 Aburaage (thick type)
  3. Get 150 grams Lotus root
  4. Prepare 1/3 Carrot
  5. Get 100 ml Dashi stock
  6. Make ready 1 tsp Sugar
  7. Make ready 1 heaping tablespoon Usukuchi soy sauce
  8. Make ready 1 tbsp Mirin
  9. Prepare 1 tsp to stir-fry, 1/2 teaspoon to sprinkle Sesame oil
  10. Make ready 1 Red chili pepper (optional)

The name Kinpira comes from legendary. This Japanese Carrot Kinpira is a colorful, flavorful, and delicious veggie side dish that goes well with cooked rice. It is an authentic, humble dish from every Japanese home kitchen for every occasion. Kinpira Renkon,pork sauteed with lotus root.

Instructions to make Japanese Leek Kinpira:
  1. Peel the lotus root and slice into 2mm half moons. Cut into quarters if it is large. Soak in a bowl of water with a little vinegar (not listed) for 10 minutes. Rinse well and drain in a sieve.
  2. Slice the Japanese leek diagonally. Cut the carrot into thin strips. Cut the aburaage in half lengthwise, and slice into 2-3mm pieces.
  3. Heat sesame oil in a pan, and stir-fry the Japanese leek, carrot and aburaage over high heat for 1 minute. Once the Japanese leek is tender, add the lotus root and fry a bit more.
  4. Add dashi stock, sugar, usukuchi light soy sauce, and mirin to the pan. Stir-fry and simmer over high heat. Turn off the heat when the cooking sauce is almost completely cooked off. Sprinkle 1/2 teaspoon of sesame oil and stir. Then it's done.
  5. This dish tastes even better if you let it cool down to absorb the flavor. Cook in the evening and it will be a great lunch box filler the next day.
  6. If you like it spicy, add deseeded and thinly sliced chili peppers in Step 3.

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