Kimpira is a staple of Japanese home cooking. Often served as a starter or side dish, it pairs perfectly with a bowl of rice and keeps easily for several days in the refrigerator.
More than a simple recipe, kimpira refers to a cooking method that involves sautéing vegetables before gently simmering them in a sweet-savoury seasoning with a touch of sesame. It is a simple, flavourful and colourful vegetable side dish that fits equally well in a bentō, a vegetarian plate, or as a garnish for fish or rice dishes.
Ingredients for 4 people:
- 300g of beetroot
- 1 carrot
- A little sesame oil
- A little rice oil
- 2 pinches of salt
Dashi stock mix:
- 10 ml of usukuchi soy sauce
- 15ml of mirin
- 20 ml of dashi stock
- 5ml of sake (optional)
- 2 pinches of toasted white sesame seeds
- (optional: add a piece of takanotsume (whole dried red chilli) cut into small pieces with scissors, or a pinch of red chilli powder.)
Preparation:
1. Cut the beetroots and carrots into julienne strips.
2. Preheat the pan with the rice oil and sesame oil. Add the beetroots and a pinch of salt. Sauté over medium heat.
3. When the beetroots are lightly cooked, add the carrots and another pinch of salt. Continue to sauté.
4. When the vegetables are about 90% cooked, add the dashi stock mix and continue cooking while stirring.
5. When the liquid has evaporated, add a few drops of sesame oil to enhance the flavour.
6. Place on a plate and sprinkle with white sesame seeds.
Enjoy your meal!
