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ingredient for kimpira

carrots and burdock cut into matchstricks

frying burdock and carrots

adding shoyu to kimpira

 

 

 

 

  Home > Free information > Macrobiotics > Recipes > Miso Soup
 

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Macrobiotic Kimpira Dish

fried carrot and burdock in dish

Kimpira, also know as kinpira, is a traditional Japanese fried vegetable dish. It usually includes carrot and burdock. Burdock is a long root vegetable that is often found as a weed, and generally available in Japanese or Asian vegetable stores. If you cannot get burdock you can use celery, lotus root, onion or parsnip. It also tastes good just with carrots.

This fried dish can add more yang, fire element energy to a meal, especially with a little spice and ginger. It has a sweet, spicy, salty taste, is crunchy and looks colourful.

100g (3 1/2 oz) carrots shaved or cut into match sticks.

100g (3 1/2 oz) burdock shaved or cut into match sticks. Can use celery, lotus root, onion or parsnip

1tbsp olive oil, sesame oil or toasted sesame oil

1tbs shoyu

1tbs mirin (optional)

1tsp sesame seeds (black sesame seeds stand out visually)

1/4tsp shichimi / seven spice

1/4 tsp grate ginger (optional)

Heat the oil in a frying pan. Sauté the vegetables for about 5 minutes. Add 50ml cold water. Cover and simmer on a medium to high flame for about 2 minutes checking occasionally that there is enough water. Switch off and place the vegetables in a serving dish. Add the shoyu, optional mirin, optional ginger, and shichimi / 7 spice. Mix together and then sprinkle sesame seeds over.

Simon can help you with macrobiotic cooking classes so you can learn new skills and ways to create your own macrobiotic diet.

close up of kimpira dish

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