kinpira

Usually when Satoshi eats dinner out, I buy something because I don't want to cook for one.

Actually the recipe I used, only uses carrot peelings, but I added gobo (since I had some that needed using), the whole carrot (unpeeled) & konnyaku (jellied devil's tongue).

This dish is easy to make because I use OXO's julienne gadget. Of course when I get close to the end of the piece I am shredding, I cut it myself, which results in some uneven pieces.

Looking through my archives I noticed that I have used different recipes to make kinpira.

For dinner, I bought some chicken and heated up some leftover rice. I topped my rice with some chirimen sansho (dried anchovies with Japanese pepper) and had some rakkyo (pickled scallions). A simple yet delicious dinner.

Here's the recipe if you'd like to try making kinpira. (You can also look through my archives to see other recipes for kinpira.)

Kinpira adapted from "Soshoku no susume-Autumn" by Makuuchi Hideo.
Serves 2 (depending on your serving size)

1 gobo (burdock) about 8 inches long, scrubbed
1 carrot about 8 inches long, rinsed, unpeeled
1 package of konnyaku (100 grams)
1 tablespoon sesame oil
2 teaspoons sugar
1 tablespoon shoyu (soy sauce)
2 tablespoons sake (rice wine)
some sliced red chili
sesame seeds

Cut gobo and carrot to about the same length (about 3 inches long)
Julienne
Soak gobo in some water for a couple of minutes to take out bitterness, drain well
Rinse konnyaku, drain well
Heat a pan and add oil
Toss gobo, carrot, konnyaku in oil and coat
Add sugar, shoyu, sake, and chili
Cook until all liquid evaporates
Top with sesame seeds

Enjoy!