Kinpira

Japanese cooking style

Kinpira (金平) is a Japanese side dish, usually made of root vegetables that have been sautéed and simmered. The most common variety is kinpira gobō, or braised burdock root. Other vegetables used include carrots, lotus root; skins of squash such as kabocha, mushrooms or broccoli; and seaweeds such as arame and hijiki. Other foods including tofu, capsicums, wheat gluten (namafu); chicken thigh, pork, and beef.

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