Not just burdock! "Sweet potato and carrot kinpira"

Kinpira is often used with burdock roots and lotus roots, but even with sweet potatoes, it's very delicious. Introducing a simple recipe "Sweet potato and carrot kinpira".

◆ Material

Sweet potato (medium size) 1 carrot 1 black sesame Appropriate amount soy sauce 2 tablespoons
2 tsp mirin
1 tablespoon sesame oil

◆ How to make

1. Wash and peel the carrots. Cut it horizontally into 3 equal parts, and cut each into thin slices of about 5 mm vertically. Arrange them side by side and chop them into 5mm width pieces. Cut sweet potatoes into small pieces of about 5 mm in the same way.

2. Put carrots and sweet potatoes in a frying pan with sesame oil and fry over medium heat. When the scent of sesame oil comes out, cover it and cook it.


3. When the carrots and sweet potatoes are tender, add soy sauce and mirin and entangle. Turn off the heat and sprinkle black sesame seeds on the whole to finish.

◆ What is the taste?

The sweet potatoes with a chewy sweetness and the carrots with a refreshing sweetness are entwined with a good saltiness and are delicious! The aroma of black sesame adds depth to the taste. The scent of sesame oil that gently slips through your nose is also good.


"Sweet potato and carrot kinpira" is pleasing to children as well as adults. Please try to incorporate it into your autumn dining table.