Kinpira Celery セロリの金平

japanese cake
I saw this dish in Dave P’s review of “En” in Kichijouji 吉祥寺. “Kinpira” 金平 is a very simple Japanese way of braising thinly sliced or julienned vegetables, seasoned with mirin and soy sauce. Burdock or “gobo” 牛蒡 is the most common. I have made “kinpira” with diakon, carrot, lotus root or “renkon” 蓮根 beside gobo but celery is a nice idea.

I used 4 stalks of celery for two very small servings. I sliced the celery on bias thinly. In a frying pan on a medium flame, I add 1 tsp of vegetable oil, a dash of dark sesame oil, and red pepper flakes (whatever amount you like). When the oil is hot, I add the celery slices and saute for 30 seconds. I then add 2 tsp each of mirin and soy sauce, stirring until liquid is almost all gone (2-3 minutes more). I happened to have carrot slices in sweet vinegar and used them as a garnish. I sprinkled sesame seeds and 7 flavored Japanese pepper powder or “Shichimi tougarashi” 七味唐辛子, since I did not have red pepper threads 糸唐辛子 or 실고추 (shil-gochu). This is nice dish. Nice heat and crunch. This is definitely added as our Home Izakaya regular “Teiban” 定番 dishes along with Japanese style celery salad.

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