Kinpira (金平) is a Japanese cooking style that can be summarized as a technique of sauté and simmer.[1] The most common dish made with this technique is Kinpira Gobo, braised burdock root.[2] Kinpira is commonly used to cook root vegetables such as carrots, burdock root, and lotus root;[1][2] skins of squash such as Kabocha; vegetables such as mushrooms or broccoli;[3][4] seaweeds such as arame and hijiki;[4] other foods including tofu, capsicums, and wheat gluten (namafu); and meat such as chicken thigh, pork, and beef.[5][6] The base sauce is made up of soy sauce, mirin, sugar, and chili peppers.[2][7]
Kinpira is named after the son of Kintarō, a Japanese folk hero.[8][3]
 | This Japanese cuisine–related article is a stub. You can help Wikipedia by expanding it. |
|
Cooking techniques
| |||||||
|---|---|---|---|---|---|---|---|
| Dry |
| ||||||
| Wet |
| ||||||
| Fat-based |
| ||||||
| Mixed medium |
| ||||||
| Device-based |
| ||||||
| Non-heat |
| ||||||
| See also |
| ||||||
| |||||||
