Welcome to my culinary adventure, where tradition meets innovation in a delightful twist on a beloved Japanese classic. Today, I’m thrilled to share with you my take on Kinpira, featuring sweet potatoes as the star ingredient. But here’s the twist – before they hit the heat, we’re taking it up a notch by marinating these sweet potatoes beforehand in soy sauce, sake and a pinch of sugar, infusing them with layers of savory-sweet goodness.Get ready to embark on a flavor-filled journey as we dive into my Sweet Potato Kinpira recipe.
Serve this sweet potato Kinpira as a delightful side dish, alongside steamed rice and tamagoyaki, use it as a filling for vegan sushi rolls, or simply enjoy it on its own as a flavorful snack! With its sweet and savory profile and satisfying texture, this vegan, gluten-free and low glycemic friendly dish is a testament to the versatility and innovation of traditional Japanese cuisine.
Jump to RecipeWhat is Kinpira?
Kinpira is a traditional Japanese dish made primarily from julienned or thinly sliced root vegetables, typically burdock root (gobo) and carrots. The root vegetables are briefly soaked in water to remove excess starch and ensure they retain their crispness during cooking. Then, the vegetables are stir-fried in a hot pan until they begin to soften. They typically get braised with a savory-sweet sauce, entirely coating the vegetables in a glossy, caramelized glaze.
A Creative Twist : the Versatility of Kinpira
What makes Kinpira truly special is its versatility. While burdock root and carrots are the classic ingredients, the dish can easily be customized to suit your individual taste! Today, I will be using sweet potato to make a low glycemic friendly side-dish that is vegan and gluten-free!
In my exploration of Kinpira, the creative twist will be to marinate your chosen vegetable before stir-frying it. The simple combination of soy sauce, saké, water and sugar adds great depth to your dish and really gives a more complex flavor-profile to your sweet potatoes! Additionally, it can make your meal prep easier by refrigerating your marinated vegetable overnight, leaving you with the possibility of making a quick and easy nutritious dish! You can enjoy this vegan stir-fry on its own, as a topping on steamed rice, as filling for vegan sushi or alongside a tamagoyaki! You can also use it as a side-dish for meat of fish.
Embrace Creativity and Adaptability in your everyday cooking!
Today’s creative twist on Kinpira shows how adaptable Japanese cuisine can be, where traditional recipes serve as a canvas for culinary experimentation and innovation. I’ve truly come to use Japanese techniques in my everyday cooking, adapting them to my dietary restrictions or even western cuisine! And by embracing new ingredients and techniques, we can breathe new life into classic dishes while honoring their timeless appeal.
So, join me on this culinary journey as we explore the delightful flavors of Sweet Potato Kinpira. With each bite, we’ll discover the magic of Japanese cuisine and the endless possibilities it holds for culinary creativity ☺️
Sweet Potato Kinpira Recipe
Course: Breakfast, Lunch, Dinner, SnacksCuisine: JapaneseDifficulty: Easy2
servings15
minutes5
minutesDiscover a contemporary spin on a classic Japanese dish with our Sweet Potato Kinpira recipe. Perfect for those seeking a flavorful twist on traditional kinpira, this dish features marinated sweet potatoes for an irresistible combination of taste and texture. Join us on a culinary journey for this quick and easy vegan, low glycemic friendly and gluten-free side dish!
Ingredients
2 sweet potatoes (around 520 grams)
30 ml soy sauce (2 tablespoons)
30 ml saké (2 tablespoons)
15 ml water (1 tablespoon)a pinch of sugar
Directions
- Peel and slice your sweet potatoes into relatively thin sticks, and quickly rinse them under cold water
- Create your flavorful marinade by combining 30 ml (2tbsps) of soy sauce, 30 ml (2tbsps) of saké, 15 ml of water and a pinch of sugar.
- Allow your sweet potatoes to marinate for at least 20 minutes, or for a meal prep, refrigerate overnight for a convenient side dish preparation.
- Heat a pan over high heat and add a neutral oil with a high smoke point. Once the oil is hot, stir-fry your sweet potatoes without the marinade. Let them cook and soften for approximately 5 minutes, stirring occasionally to prevent sticking.
- Reduce the heat to medium and carefully add the reserved marinade to the pan. Stir the sweet potatoes in the liquid, ensuring they are evenly coated. Cook for an additional 2 to 3 minutes, being mindful not to let the mixture burn. Optionally, sprinkle sesame seeds over the sweet potatoes and stir to incorporate.
- Serve the sweet potato Kinpira as a delightful side dish, alongside steamed rice and tamagoyaki, use it as a filling for vegan sushi rolls, or simply enjoy it on its own as a flavorful snack! With its sweet and savory profile and satisfying texture, this dish is a testament to the versatility and innovation of traditional Japanese cuisine.