Kinpira

*Kinpira*
	Kinpira
Course	Side dish
Place of origin	Japan
Main ingredients	Burdock, carrot, lotus root, celery, kabocha, udo, soy sauce, mirin
	Media: Kinpira;

Kinpira (金平) is a Japanese side dish, usually made of root vegetables that have been sautéed and simmered.^[1] The most common variety is kinpira gobō, or braised burdock root.^[2] Other vegetables used include carrots, lotus root;^[1]^[2] skins of squash such as kabocha, mushrooms or broccoli;^[3]^[4] and seaweeds such as arame and hijiki.^[4] Other foods including tofu, capsicums, wheat gluten (namafu); chicken thigh, pork, and beef.^[5]^[6]

The simmering sauce is made up of soy sauce, mirin, sugar, and chili peppers.^[2]^[7]

Name

Kinpira is named after the son of Kintarō, a Japanese folk hero.^[8]^[3]

^ ^a ^b Yoshizuka, Setsuko (2021-08-01). "Make Kinpira Gobo". The Spruce Eats. Retrieved 2022-04-17.
^ ^a ^b ^c Shihoko (2019-12-20). "Kinpira Gobo braised burdock root". Chopstick Chronicles. Retrieved 2022-04-17.
^ ^a ^b "Ginger Kinpira with Mushrooms". Tasty Tokyo Times. 2020-07-14. Retrieved 2022-04-17.
^ ^a ^b "VEGAN KINPIRA ONIGIRAZU". Miwa's Japanese Cooking. 2022-02-05. Retrieved 2022-04-17.
^ "KINPIRA GOBO WITH CHICKEN". No Recipes. n.d. Retrieved 2022-04-17.
^ Chen, Namiko (2022-01-20). "Kinpira Gobo (Braised Burdock Root) (Video) きんぴらごぼう". Just One Cookbook. Retrieved 2022-04-17.
^ "Technique: Kinpira". Taste Atlas. n.d. Retrieved 2022-04-17.
^ "Kinpira Gobo (Japanese style stir-fried burdock root with carrot, きんぴらごぼう)". Tabemono Madness. 2021-04-10. Retrieved 2022-04-17.

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