Nozawana Pickles :Local Japanese Food in Nagano (野沢菜漬け)
Emika
Zen In Onigiri
Beetroot Kinpira (Sweet & Savory Japanese Stir-Fry)きんぴら
Emika
Looking for a quick, healthy, and yummy plant-based side dish? What about Kinpira (きんぴら) from Japan?
Kinpira! Sweet and savory Japanese stir-fry, traditionally with burdock root and carrot, right?
Yes, but today by swapping beetroot for burdock root, you’ll get a natural vibrant color and earthy goodness!
One-pot, vegan-friendly, and perfect as a healthy side dish for your rice bowl, bento, or any plant-based meal 🙂
Beetroot Kinpira (Sweet & Savory Japanese Stir-Fry)
This Beetroot Kinpira is a quick and easy side dish inspired by Japanese traditional Kinpira (きんぴら), sweet and savory Japanese stir-fry usually made with burdock root.By swapping in beetroot and carrot, you’ll get a naturally sweet flavor, vibrant color, and plenty of earthy goodness in every bite.One-pot, vegan-friendly, and perfect as a healthy side dish for your rice bowl, bento, or any plant-based meal 🙂
Ingredients
- 200 g beetroot
- 100 g carrot
- 1 clove garlic
- 3 tbsp sesame oil
- 2 tbsp Japanese cooking sake
- 2 tbsp Japanese mirin (sweet rice wine)
- 2 tbsp soy sauce use gluten-free soy sauce if preferred
- 2 tbsp white sesame seeds (for cooking)
- 1 tbsp white sesame seeds (for garnishing)
Instructions
- Wash and peel beetroot and carrot. Cut the beetroot first into thin strips, and soak briefly in water to remove excess bitterness. Cut the carrot likewise.
- Heat sesame oil in a pan over medium heat. Add the minced garlic and lightly stir until fragrant.
- Add the beetroot (water drained) and carrot, stir-frying for about 3–4 minutes until tender but still slightly crisp.
- Pour in sake, mirin, and soy sauce. Toss everything to coat evenly, then simmer until the liquid almost evaporates.Then, sprinkle in the white sesame seeds and give it one last gentle stir.
- Serve, sprinkle some more sesame seeds, and enjoy!
Tried this recipe?Let us know how it was!
About Me
A plant-based food lover, born and raised in Japan. Currently based in Tokyo — and sometimes, in the Netherlands. I explore the connection between food, culture, and ordinary life through simple recipes and warm cross-cultural stories. I mainly write in English and Dutch.
日本語のつぶやき 👉 note
Your words make my day!