Vegetable Kimpira
A long cooking method for the cold: onion in half-moons, carrot and turnip in fine matchsticks are sautéed in sesame oil and cooked covered for forty-five minutes with a little water until evaporated, finished with shoyu. A warm, deeply sweet and very comforting dish.
Duration: 03:03bitter
Key points
What you'll learn by cooking it.
- Onion in half-moons, carrot and turnip in fine matchsticks
- Sauté for five minutes in sesame oil
- Covered cooking over low heat for forty-five minutes
- Finish with shoyu until all liquid evaporates
Preparation
- Scrub the vegetables well with a special brush to make the most of their skin and nutrients.
- Cut the onion into half-moons, washing the knife between vegetables so as not to mix flavors.
- Cut the turnip into thin strips and the carrot in the same way.
- Brush the pan with a little sesame oil and sauté the vegetables for 5 minutes.
- Add the water, cover and simmer over low heat for 45 minutes.
- After 45 minutes, add the shoyu and leave for 3 minutes more.
- By the end the water should have evaporated; if any liquid remains, leave it uncovered over the heat until the vegetables are dry.