Easy recipe for Kinpira (Mushroom Kinpira)! Sweet and tasty!
|Material ( For 2 persons )|
|Asian ginseng (Panax ginseng)||one (object)|
|brown beech mushroom (Hypsizygus marmoreus)||1 bag|
|hen-of-the-woods (species of polypore mushroom, Grifola frondosa)||1 bag|
|soy sauce||1 tablespoon|
|sesame oil||2 teaspoons|
|white sesame seeds||2 teaspoons|
Here is a simple recipe for "Mushroom Kinpira" that is different from the standard gobo kinpira. A perfect dish to accompany rice.
Kinpira with Mushrooms
1 bag of shimeji mushrooms
1 bag maitake mushroom
1 tablespoon soy sauce
1 tablespoon mirin (sweet cooking sake)
2 teaspoons sesame oil
2 tsp white sesame seeds
Directions1. peel carrot and cut into small pieces with a knife or slicer.
2. remove any stones from maitake and buna shimeji mushrooms and break into bite-size pieces.
Put sesame oil in a frying pan, add carrots and saute over medium heat.
When carrots are coated with oil, add shimeji mushrooms and maitake mushrooms and saute.
When the mushrooms become soft, add soy sauce, mirin, and white sesame seeds.
How does Kinpira taste?The rich flavor of mushrooms and the refreshing sweetness of carrots are a perfect match. The savory and salty flavor of the mushrooms makes for a simple yet irresistible taste. The crispy and fragrant white sesame accents add a unique flavor to the dish.
It can be eaten hot with rice or cold. This dish is also recommended as a side dish for lunch.