‘Kimpira’ Celery

Name: ‘Kimpira’ Celery
Yield: 4 to 8 servings
Cuisine: British
Ingredients: Celery 8 to 10 stems (*I usually use a whole bunch except very tender stalks inside); 1 tablespoon Oil; 2 tablespoons Soy Sauce; 1 tablespoon Mirin; 1/2-1 tablespoon Sugar; Shichimi (Japanese Chilli Seasoning); Toasted Sesame Seeds

Hiroko Liston @hirokoliston

Melbourne, Australia

‘Kimpira’ is a Japanese style dish of vegetables that is stir-fried and seasoned with Mirin (Sugar) & Soy Sauce. Commonly root vegetables such as Gobo (burdock root) and Renkon (lotus root) or Carrot are used. The vegetables need to remain crunchy texture after cooked. Because it is too hard to find Gobo or Renkon where I live, I cooked Celery for ‘Kimpira’. It is now my favourite celery dish!

Hiroko Liston @hirokoliston

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Ingredients

4 to 8 servings

Celery 8 to 10 stems (*I usually use a whole bunch except very tender stalks inside)
1 tablespoonOil
2 tablespoonsSoy Sauce
1 tablespoonMirin
1/2-1 tablespoonSugar
Shichimi (Japanese Chilli Seasoning)
Toasted Sesame Seeds

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Steps

1

Cut all stalks diagonally about 3 to 4mm thickness.
2

Heat Oil in a frying pan over high heat and cook Celery until lightly browned. Add Soy Sauce, Mirin and Sugar and cook quickly until the sauce is caramelised.
3

Sprinkle some Shichimi and Toasted Sesame Seeds on top.