‘Kimpira’ Enoki, Carrot & Itokonnyaku

Name: ‘Kimpira’ Enoki, Carrot & Itokonnyaku
Yield: 4 servings
Cuisine: British
Ingredients: 200 g Enoki; 200 g Itokonnyaku *OR Konjac Noodles; 1 Carrot; 1 tablespoon Oil; 2 tablespoons Soy Sauce; 1 tablespoon Mirin; 1/2-1 tablespoon Sugar; Chilli Flakes; Toasted Sesame Seeds

Hiroko Liston @hirokoliston

Melbourne, Australia

‘Kimpira’ is a Japanese dish of vegetables that is stir-fried and seasoned with Mirin (Sugar) & Soy Sauce. Commonly root vegetables are used but Mushrooms and Konnyaku (Konjac) are popular ingredients, too. Enjoy this stir-fry with freshly cooked rice.

Hiroko Liston @hirokoliston

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Ingredients

4 servings

200 gEnoki
200 gItokonnyaku *OR Konjac Noodles
1Carrot
1 tablespoonOil
2 tablespoonsSoy Sauce
1 tablespoonMirin
1/2-1 tablespoonSugar
Chilli Flakes
Toasted Sesame Seeds

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Steps

1

Cut off the brown bottom of Enoki and clean them. Cut half in length. Drain and rinse Itokonnyaku (Konjac Noodles) and cut into 5cm in length. Slice Carrot into thin strips.
2

Heat Oil in a frying pan over medium high heat, cook Itokonnyaku and Carrot. When Carrot is nearly cooked, add Enoki. Add Soy Sauce, Mirin and Sugar, and some Chilli Flakes if you like it spicy, then stir-fry until the sauce is almost gone.
3

Sprinkle some Toasted Sesame Seeds on top.