Gomoku Kinpira (Five-Ingredient Stir-fry)
A colorful and hearty Kinpira that is easy to make by simply slicing and stir-frying five different ingredients. The sweet and savory seasoning paired with the aromatic sesame oil makes it a perfect side dish for rice, bento boxes, or as a make-ahead meal.
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🍳 Cooking Flow
Slice the vegetables and chikuwa into thin strips or slices; soak burdock root and lotus root in water to remove bitterness, then pat dry. → Heat sesame oil in a frying pan and stir-fry the burdock root, lotus root, and carrot. → Once softened, add sake, mirin, sugar, and chikuwa, stir-frying to allow the sweetness to absorb. → Add green beans, toasted sesame seeds, chili pepper, and soy sauce, and stir-fry to combine. → Finish by drizzling with sesame oil and giving it a quick final toss.
Cooking Steps
Brief Cooking Order
Slice the vegetables and chikuwa into thin strips or slices; soak burdock root and lotus root in water to remove bitterness, then pat dry. → Heat sesame oil in a frying pan and stir-fry the burdock root, lotus root, and carrot. → Once softened, add sake, mirin, sugar, and chikuwa, stir-frying to allow the sweetness to absorb. → Add green beans, toasted sesame seeds, chili pepper, and soy sauce, and stir-fry to combine. → Finish by drizzling with sesame oil and giving it a quick final toss.
Introduction
A colorful and hearty Kinpira that is easy to make by simply slicing and stir-frying five different ingredients. The sweet and savory seasoning paired with the aromatic sesame oil makes it a perfect side dish for rice, bento boxes, or as a make-ahead meal.
Step 1
Scrape the skin off the burdock root with the back of a knife, wash, cut into 5–6cm lengths, julienne, and soak in water for 5–10 minutes to remove bitterness.
Step 2
Trim both ends of the lotus root, peel it, cut in half lengthwise, then slice into approximately 5mm-thick half-moons (or quarter-rounds if large) and soak in water to remove bitterness.
Step 3
Peel and julienne the carrot; trim the ends of the green beans and slice them diagonally; slice the chikuwa diagonally into pieces just under 1cm wide.
Step 4
Drain the burdock root and lotus root, and pat them thoroughly dry with paper towels.
Step 5
Add 1/2 tablespoon of sesame oil to a frying pan, heat for about 30 seconds, then add the burdock root, lotus root, and carrot. Stir-fry over medium heat for about 3.5 minutes until softened.
Ingredients List
Important Notes
✨ Do not scrape the skin off the burdock root too aggressively, as this reduces its flavor; just lightly remove the outer layer.
🔥 Ensure the burdock root and lotus root are thoroughly patted dry with paper towels before frying to prevent oil splattering and ensure a fragrant finish.
💡 Adding sweet seasonings (sake, mirin, sugar) before the soy sauce allows the ingredients to absorb the sweetness fully, creating a deeper flavor.
⚠️ Green beans cook quickly, so add them in the later stages to maintain their vibrant color.
✨ Drizzling a small amount of sesame oil at the end enhances the aromatic nutty flavor.
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