Konnyaku kinpira

Konnyaku kinpira

Anyone who is Japanese knows what is ‘kinpira’. It is a simple traditional style of Japanese cooking which is a big part of family life and many of the Japanese use our original kinpira recipe passed down from generation to generation, and it is even served in school lunch!

Kinpira (金平orきんぴら) is a Japanese cooking style that can be summarized as a technique of "sauté and simmer". Most recipes use finely sliced root vegetables with spices.

It is commonly used to cook root vegetables such as carrot, burdock (to make kinpira gobo) and lotus root, seaweeds such as arame and hijiki and other foods including tofu and wheat gluten (namafu), and even meat (chicken, pork, beef).

The dish features the use of soy sauce and mirin, as well as often slivered chili peppers.

Most recipes use finely sliced root vegetables with spices, but you can add tofu or meat or deep-fried tofu (for vegetarian option) for a more substantial meal, or add konnyaku noodles to make it healthy and filling meal!

Ingredients (for 2 people)

6 nests of dried konnyaku noodels

2 cans of kinpira

A pinch of chili flakes


1.Prepare the konnyaku noodles. Bring water to a boil in a pot, put in the dried konnyaku noodles. Then remove from the heat, let the noodles rest for 7 minutes. Drain the konnyaku noodles in a colander and rinse them under the tap with hot water (the rising in necessary to remove the tapioca syrup coating).
2. Put the contents of the can in a pan.
3. Toss in the konnyaku noodles and cook until the seasonings are absorbed.
4. Serve with a sprinkle of chili flakes. Enjoy!

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