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 8,252
printed 243

saved 1

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

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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.

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Torajiro Kuruma
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