Step-by-Step Guide to Make Homemade Japanese Leek Kinpira

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, japanese leek kinpira. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Japanese Leek Kinpira is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. Japanese Leek Kinpira is something which I’ve loved my entire life. They are nice and they look fantastic.

Kinpira Gobo is braised burdock root and carrot in a sweet and salty sauce. This is another mom's home cooking kind of dish rather than restaurant food. The name Kinpira comes from legendary muscleman, and that shows how nutritious the dish really is. Kinpira Gobo is a great side dish you can make ahead.

To get started with this recipe, we have to first prepare a few ingredients. You can have japanese leek kinpira using 10 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Japanese Leek Kinpira:

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

Keep cooking over high heat from the beginning. Kinpira Gobo is a popular side dish in Japan, and something you would find in bento boxes, mom's or grandma's cooking. Gobo (burdock) and carrots are sauteed and seasoned with mirin, soy and sesame oil. It has a sweet tangy flavor with crunchy, earthy texture.

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.

Gobo (burdock) and carrots are sauteed and seasoned with mirin, soy and sesame oil. It has a sweet tangy flavor with crunchy, earthy texture. Despite its popularity in Japan, Kinpira Gobo is relatively unknown elsewhere. Crisp yet tender with bursts of sweet and savory flavors, Kinpira Renkon, or Japanese Lotus Root Stir Fry, is a classic home-cooked side dish. One of the reasons I love about Japanese home-cooked meals is that root vegetables are used in a whole range of dishes.

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As you can see, you don’t need to eat junk food or foods that are terrible for you so you can feel better! Try these suggestions instead!