Kinpira
Japanese cooking style
From Wikipedia, the free encyclopedia
Kinpira (金平) is a Japanese side dish, usually made of root vegetables that have been sautéed and simmered.[1] The most common variety is kinpira gobō, or braised burdock root.[2] Other vegetables used include carrots, lotus root;[1][2] skins of squash such as kabocha, mushrooms, broccoli, or wild itadori (Japanese knotweed) stems;[3][4] and seaweeds such as arame and hijiki.[4] Foods such as tofu, capsicums, wheat gluten (namafu), chicken thigh, pork, and beef may be added.[5][6]
The simmering sauce is made up of soy sauce, mirin, sugar, and chili peppers.[2][7]
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