Kimpira
きんぴら, 金平
Julienned Root Vegetable Sauté or pan-fried root vegetables in thin strips
If you have some Gobō and carrots and not sure what to do with them, this is your default choice. Also called Kimpira Gobō, it’s just quick, easy and delicious! You can even add other ingredients left in the fridge if you like, just like people in Kyoto would do call it Shimatsu (making the most of remaining food materials). So, cut the vegetables into thin strips. You can cut your Gobō in Sasagaki (shaving into bamboo leaf-shaped flakes) and hopefully, soak them in water for a while to remove the bitterness. Then, pan-fry and season them with Mirin (or Sake and sugar), Shōyu and Japanese chilli pepper. A perfect harmony of sweetness, saltiness and spiciness will surely promote your Gohan eating. By the way, where did the name come from? It’s from Kimpira, the son of Kin Tarō or the Golden Boy, a Japanese folklore hero. In the Edo Period (1603 - 1867), people believed Gobō was an energy-packed food, and if Kin Tarō was a strong man then you know, like father, like son!
(Photo: Kimpira of Gobō with carrots, haricots, and Chikuwa.)
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