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!