Japanese Leek Kinpira
Japanese Leek Kinpira

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, japanese leek kinpira. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

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

This video will show you how to make Kinpira Gobo, braised burdock root and carrot in a sweet and salty sauce. Kinpira Gobo is braised burdock root and carrot in a sweet and salty sauce. This is another mom's Kinpira Gobo is a great side dish you can make ahead.

To begin with this recipe, we have to first prepare a few components. 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. Take 2 Japanese leek
  2. Prepare 1 Aburaage (thick type)
  3. Make ready 150 grams Lotus root
  4. Take 1/3 Carrot
  5. Make ready 100 ml Dashi stock
  6. Take 1 tsp Sugar
  7. Prepare 1 heaping tablespoon Usukuchi soy sauce
  8. Prepare 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)

It is an authentic, humble dish from every Japanese home kitchen for every occasion. A popular Japanese dish is kinpira gobō, julienned or shredded burdock root and carrot, braised with soy sauce, sugar, mirin and/or sake, and sesame oil. Also, the invention of velcro was modeled after. Make one of Japanese cuisine's favourite vegetable dishes for yourself with this easy recipe for kinpira gobo. Смотрите также: Japanese Kaka ipar, Japanese istri tetangga, Adik sepupuh yg hot.

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.

Yg mau video selanjutnya Tulis di coment yhhh. Kinpira (金平orきんぴら) is a Japanese cooking style that can be summarized as a technique of "sauté and simmer". It is commonly used to cook root vegetables such as carrot, burdock (to make kinpira gobo) and lotus root. Mineral Japanese Leek (ミネラルらっきょう Mineraru Rakkyō) is an ingredient that Komatsu uses in order to make a sauce that would aid Toriko in eating Pudding mountain. Not much is known about this ingredient other than helping the body absorb sugar faster and aiding in digestion.

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