Kimpira

Kimpira is a traditional Japanese dish typically made from burdock root and carrot, stir-fried with a sweet and savory soy-based sauce. The vegetables are usually julienned into thin strips before being cooked. The sauce often includes soy sauce, mirin (a sweet rice wine), sugar, and sometimes sake. Sesame oil is frequently used for frying, adding a distinct nutty aroma.

The preparation involves simmering the shredded vegetables in the sauce until they are tender yet still retain a slight crispness. The dish is often garnished with toasted sesame seeds. The texture of kimpira is characterized by its slight chewiness from the burdock root and the sweetness from the carrot and sauce.

Kimpira is a common side dish, known as a *kobachi*, served in bento boxes, at casual meals, and as part of a larger Japanese feast. Its long shelf life also makes it a popular dish for preparing in advance. While burdock root and carrot are the most common ingredients, variations can include other root vegetables like lotus root or daikon radish, or even ingredients like chicken or shiitake mushrooms. The name "kimpira" is believed to derive from a legendary strongman named Kintarō, whose name was sometimes written as "Kinpira."