Carrots Cooked Kinpira Style
Category	Carrot recipes
Difficulty	Category:Easy recipes#Carrots%20Cooked%20Kinpira%20Style

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Kinpira is a Japanese cooking term that roughly translates to sauté and simmer. The aim is to cook root vegetables such as carrots and burdock root in a minimum amount of water so that they end up tenderly cooked and with none of their flavour or nutritional value lost into discarded cooking water.

Ingredients

• 250 g (½ lb) carrots, julienned
• 1 Tbsp vegetable oil, preferably sesame oil
• Water
• Tamari or shoyu soy sauce, to taste

Procedure

1. Cut the carrots into thin matchstick pieces (sen-giri, or julienned)
2. Pour a small amount of oil into a saucepan and sauté the carrot pieces briefly
3. Add just enough water to half-cover the carrot pieces
4. Place the lid on the pot and let the carrots simmer briefly on medium-low heat
5. Add a little tamari or shoyu to enhance flavour. Serve.