Vegan Kinpira Carrot
Vegan Kinpira Carrot is a variation of Japanese dish called kinpira gobo (sautéed burdock root).
Servings: 2
Ingredients
- 1 pound carrots peeled (or unpeeled) and julienned
- 2 tsp avocado oil or any neutral oil
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1/4 tsp sea salt adjust to taste
- 2 tsp rice vinegar
- 1 tsp toasted sesame oil
- 1 tsp toasted sesame seeds optional
- Shichimi pepper optional
Instructions
- Heat up a frying pan at medium high heat. Pour avocado oil and add carrots. Sauté for 3-4 minutes until carrots are slightly tender but still a little crispy.
- Next, add soy sauce, mirin, and sea salt. sauté for 2 minutes or so until the liquid is evaporated.
- Add rice vinegar and toasted sesame oil. Give a quick stir.
- To serve, sprinkle some toasted sesame seeds and shichimi pepper (optional).
Notes
Choice of Cooking Oil
- I use avocado oil. Any neutral flavor oil would work for the recipe
Substitution
- Use tamari as a substitute for soy sauce
- Use crushed red pepper flakes as a substitute for shichimi pepper
Serving Temperature
- You can serve the dish warm, room temperature, or cold
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