Kinpira

Celery kinpira

Kinpira (金平 or きんぴら) is a Japanese cooking style that can be summarized as a technique of "sauté and simmer". It is commonly used to cook root vegetables such as carrot, burdock and lotus root, seaweeds such as arame and hijiki and other foods including tofu and wheat gluten (namafu), and even meat (chicken, pork, beef).

The dish features the use of soy sauce and mirin, as well as often slivered chili peppers.

References

External links

• Wikimedia cookbook: Carrots cooked kinpira style

Cooking techniques
List of cooking techniques
Dry	Conduction Dry roasting Hot salt frying Searing Convection Baking Roasting (modern) Smoking Radiation Grilling (charbroiling) Roasting (traditional) Rotisserie Toasting
Wet	High heat Blanching Boiling Decoction Parboiling Shocking Low heat Coddling Creaming Infusion Poaching Simmering Slow cooker Smothering Sous-vide Steeping Stewing Indirect heat Bain-marie (Double boiling) Double steaming Steaming
Fat-based	High heat Blackening Browning Deep frying Pan frying Reduction Shallow frying Stir frying (bao) Sautéing Low heat Gentle frying Sweating
Mixed medium	Barbecuing Braising Flambé Fricassee Indirect grilling/Plank cooking Stir frying (chao)
Device-based	Air frying Microwaving Pressure cooking Pressure frying Thermal cooking
Non-heat	Curing Fermenting Pickling Souring
See also	List of cooking appliances Outdoor cooking Food preparation Food preservation Food safety
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