Sauteed & Simmered Parsnips (Kinpira)

I added some eggs to the basic recipe to give a different twist.

Recipe By: Torajiro Kuruma (https://cookbuzz.com/kitchen/62)
Serves 3 Prep: 3 min Cook: 7 min

Ingredients

Parsnip 1
Carrot (medium) 1
Egg 1
Salt a pinch
Sesame oil 1 tbsp
Soy sauce 2 tbsp
Sake or white wine 2 tbsp
Mirin or golden syrup 1 tbsp
Sesame seeds as you like

Method

1
Peel the parsnip and carrot and cut into 5mm flat batons.
2
Beat the egg and add the salt. Put some oil in a frying pan and make a lightly scrambled egg.
3
Only half cook the egg and remove to a plate. You'll cook it further later.


4
Put the sesame oil in the frying pan and fry the parsnips and carrots.
5
When the vegetables are softened, add the soy sauce, sake and mirin.
6
When it's nicely combined, turn the heat off to cook on residual heat.
7
Return the egg to the pan, turn the heat on high and fry again to incorporate.
8
Transfer to a serving dish and sprinkle with plenty of sesame seeds.

Tips & Note

Parsnips are a sweet root vegetable so don't add too much mirin or golden syrup.

Sauteed & Simmered Parsnips (Kinpira)

I added some eggs to the basic recipe to give a different twist.

Recipe By: Torajiro Kuruma (https://cookbuzz.com/kitchen/62)

Serves 3

Prep: 3 min

Cook: 7 min

Ingredients

Parsnip 1
Carrot (medium) 1
Egg 1
Salt a pinch
Sesame oil 1 tbsp
Soy sauce 2 tbsp
Sake or white wine 2 tbsp
Mirin or golden syrup 1 tbsp
Sesame seeds as you like

Sauteed & Simmered Parsnips (Kinpira)

Recipe ID :502 Posted on 08 MAY 2015

Serves 3

Prep 3min
Cook 7min
views 4,357
printed 237

saved 1

I added some eggs to the basic recipe to give a different twist.

Share

Ingredients

Print Ingredients Email Ingredients
1
1
1
a pinch
1 tbsp
2 tbsp
2 tbsp
1 tbsp
as you like

Method

Prep
3min
Cook
7min
1
Peel the parsnip and carrot and cut into 5mm flat batons.
2
Beat the egg and add the salt. Put some oil in a frying pan and make a lightly scrambled egg.
3
Only half cook the egg and remove to a plate. You'll cook it further later.


4
Put the sesame oil in the frying pan and fry the parsnips and carrots.
5
When the vegetables are softened, add the soy sauce, sake and mirin.
6
When it's nicely combined, turn the heat off to cook on residual heat.
7
Return the egg to the pan, turn the heat on high and fry again to incorporate.
8
Transfer to a serving dish and sprinkle with plenty of sesame seeds.

PRO
Torajiro Kuruma
I’ve got 68 recipes!

TORAJIRO KURUMA
Step into my kitchen!
Wakame has been eaten in Japan for centuries, it helps to reduce blood pressure and prevents weight gain. It's a great gift from the sea.
Water (soft), Dashi stock granules, Miso (red), Wakame seaweed (dried), Tofu, Spring onion
PRO
So many hearty vegetables!
Chicken drumsticks, Carrot, Cabbage, Swede, Sausages, Boiled eggs, Konjac potato (optional), Tofu (optional), Kombu, Dashi stock granules, Soy sauce, Water
PRO
Fry the onions lovingly for 20 minutes and get a beautiful onion soup base to create a delicious Japanese curry.
Onion (medium), Carrot (medium), Ginger, Vegetable oil, Japanese curry cube, Chicken stock cube, Hot water, How to make chicken katsu:, Chicken breast fillet, Salt & pepper, Egg, Flour, Panko breadcrumbs, Vegetable oil for frying
PRO
It's easy to get the taste of the good old days by using tinned cod roe.
Tinned cod roe (100g), Cooked rice, Soy sauce, Chilli powder, Mayonnaise, Sesame oil, Salt, Nori sheet
PRO
Super simple recipe that needs slow cooking.
Chicken drumsticks, Marmalade, Soy sauce, White wine
PRO
Using frozen dumplings, you'll have a delicious miso soup in no time.
Hot water, Miso (red or mixed), Dashi stock granules, Onion, Carrot (small), Frozen gyoza dumplings, Spring onion, chilli oil (optional)
PRO

Comment


Upload your
“I made it!!” photo

Similar Recipe

Fry the onions lovingly for 20 minutes and get a beautiful onion soup base to create a delicious Japanese curry.
Onion (medium), Carrot (medium), Ginger, Vegetable oil, Japanese curry cube, Chicken stock cube, Hot water, How to make chicken katsu:, Chicken breast fillet, Salt & pepper, Egg, Flour, Panko breadcrumbs, Vegetable oil for frying
《Video》This parsnip side dish goes well with cooked rice. You'll enjoy the natural sweet taste of the parsnip.
Parsnips, Green beans, Ginger, Spring onions, Vegetable oil for frying, Soy sauce, Mirin, Demerara sugar, Chinese chilli bean sauce, White wine vinegar
Mizue
PRO
Even the kids love this (*^^*). It's so popular at gatherings like home parties, Christmas and birthdays.
Smoked salmon, Onions (medium), Carrots (medium), Cucumber (medium), Rice vinegar, Water, Dashi granules, Light soy sauce, Sugar, Olive oil, Lemon juice
himawari
HOME
When I buy a large lettuce, I always use half to make this salad. It goes well with a BBQ or a hamburger steak or tonkatsu.
Lettuce (large), Carrot (medium), Sesame oil, Salt, Oyster sauce, Garlic (grated), Crushed sesame seeds
himawari
HOME
Very healthy with lots of carrots and a strong sesame flavour.
Carrots (medium), Sesame oil, Tahini, Noodle broth (mentsuyu), Mirin, Chilli pepper, Sesame seeds, Parsley
Tobuchan
HOME
You won't believe the delicious sweetness of this side dish!
Parsnips (large), Vegetable oil for frying, Dark brown sugar
Mizue
PRO

All New Recipes

All you have to do is pour the sweet and sour leek sauce onto deep fried chicken, both easy and delicious.
Chicken pieces (breast or thigh), Leek, Soy sauce, Sake (or white wine), Ginger (grated), Egg yolk, Corn starch, Vegetable oil, 【Leek Sauce】, Vinegar, Mirin, Sugar, Garlic (finely chopped), Sesame oil
Tobuchan
HOME
The only effort required is shredding the cabbage. Once you've cleared that, all you have to do is add the sauce and mix well into the cabbage. The result is amazingly delicious.
Cabbage (sweetheart), Tuna (in oil tin 140g), Salt, Soy sauce, Sugar, Vinegar, crushed sesame seeds, Sesame seeds, Chilli powder
KitchenCIB
HOME
I put a lot of my favourite broccoli in my favourite bulgogi, it's a delicious sweet and spicy sauce.
Broccoli, Onion, Beef (for steak), Carrot, Garlic, Ginger, Spring onions, Salt (for boiling broccoli), Soy sauce, Sugar, Sesame oil, Soy sauce for finishing, Crushed sesame seeds
KitchenCIB
HOME
Traditional cuisine from Alsace, France. Originally fermented cabbage was a preserved food. Sour cabbage is often eaten in Alsace and Germany, once you get used to it, you'll be addicted to it!
Cabbage (sweetheart), Onion, Sausages, Bacon rashers, Garlic, Olive oil, Salt and pepper, White wine, White wine vinegar, Cumin (if you have), Bay leaf (if you have), Wholegrain mustard
It's similar to a Ratatouille in France, but the point is that caponata is sweet and sour with sugar and vinegar. It is best to put it on bread and eat it.
Aubergine, Tomatoes (medium), Onion, Garlic, Capers, Olives (green), Olive oil, Salt and pepper, Fresh chilli, Sugar, Vinegar, Basil
You can find John West's "Dressed Crab" in supermarkets. This is an excellent seasoning.
Dressed crab(John West), Broccoli (small), Surimi (crabsticks), Leek, Vegetable oil, Egg, Salt (for boiling), Chicken stock, Salt, Sake (white wine), Corn starch (in water), Milk
KitchenCIB
HOME