{"id":550,"slug":"carrots-cooked-kinpira-style","title":"Carrots Cooked Kinpira Style","description":"Kinpira is a Japanese cooking term that roughly translates to sauté and simmer. The aim is to cook root vegetables such as carrots and burdock root in a minimum amount of water so that they end up tenderly cooked and with none of their flavour or nutritional value lost into discarded cooking water.","ingredients_raw":["250 g (½ lb) carrots, julienned","1 Tbsp vegetable oil, preferably sesame oil","Water","Tamari or shoyu soy sauce, to taste"],"ingredients_norm":["carrot","vegetable oil","water","tamari or shoyu soy sauce"],"steps":["Cut the carrots into thin matchstick pieces (sen-giri, or julienned)","Pour a small amount of oil into a saucepan and sauté the carrot pieces briefly","Add just enough water to half-cover the carrot pieces","Place the lid on the pot and let the carrots simmer briefly on medium-low heat","Add a little tamari or shoyu to enhance flavour. Serve."],"categories":["Carrot recipes","Japanese recipes","Recipes using carrot","Boiled recipes","Side dish recipes","Vegan recipes","Vegetarian recipes","Recipes using vegetable oil"],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":"easy","source_name":"wikibooks","source_url":"https://en.wikibooks.org/wiki/Cookbook:Carrots_Cooked_Kinpira_Style","source_ref":"4629803","authors_url":"https://en.wikibooks.org/w/index.php?title=Cookbook:Carrots_Cooked_Kinpira_Style&action=history","license":"CC BY-SA 4.0","license_url":"https://creativecommons.org/licenses/by-sa/4.0/","extraction_confidence":null,"content_hash":"258cd5da76b36e867fb7e3e403651b73bdefbca94eff811432c66be1ae3f05cc","created_at":"2026-08-02T14:42:58Z","updated_at":"2026-08-02T14:42:58Z","notice":null,"url":"https://recipecontextprotocol.com/recipes/carrots-cooked-kinpira-style"}