Kinpira
Template:Infobox prepared food
Script error: No such module "Nihongo". 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, broccoli, or wild itadori (Japanese knotweed) stems;[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]
Gallery
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Kinpira gobō (burdock root)
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Burdock root
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References
Template:Japan-cuisine-stub Template:Cooking techniques
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