My mother taught me this recipe. It also tastes great if you make it with mentsuyu. Salty Kinpira -.Step 1: You can also cut the ingredients into thin shavings.After serving it up on a dish, you can optionally season with shichimi spice.Adjust the soy sauce and mirin to taste. Recipe by Yuuyuu0221

I wanted to make something else with the peel left over from making kurikinton.If the potato is still unpeeled, it's okay to peel it thickly. Recipe by Ori-vu

I had potatoes left over, so I made a dish that would match both Japanese and Western meals.Work through Step 1 while you are cooking other things to shorten the overall cooking time.It's also delicious with garlic powder, so try adding some if you'd like. Recipe by Yumirai

My mother taught me how to make this.Be careful not to overcook it--it's important to keep the lotus root crunchy.For those of you who'd prefer a stronger flavor, increase the seasoning to 1.5 the amount. Recipe by Yuuyuu0221

This is a dish I came up with using the ingredients I had on hand. It's a standard dish in our home. Adding water allows the flavors to absorb and makes it tasty.In Step 1, for those who are concerned about the acrid taste of the burdock root, soak them in water with a small amount of vinegar. In Step 4, when adding the ● ingredients, use chopsticks to sauté. Adjust the amount of soy sauce and sugar to taste. In Step 5, for those who prefer a crisp burdock root texture, reduce the amount of liquid, as well as the cooking time. Eighty grams of carrots is about 1/2 of a medium-sized carrot. Recipe by Yuuyuu0221

A simple and classic Japanese dish usually made in autumn when gobo root is in season. The red chili gives it a nice kick! Goes great with over white or brown rice.

I revised a recipe I saw in a macrobiotic cook book.If you vary the vegetables, you can create a new dish.For preparation, rub the konnyaku with coarse salt and blanch quickly. This reduces the bitterness of the konnyaku and helps it to absorb the seasonings better. Recipe by Yuuno17

Kimpira is a kind of slightly spicy stir-fried vegetables with mirin and soy sauce. Usually it's made with carrot and gobo root, but I LOVE making it with lotus roots ^^ You will love it too I think!

I wanted a colorful side-dish to pack in my bento, and this is what I came up with.Using salt instead of soy sauce gives this kinpira stir-fry a beautiful color. Recipe by Cherry mama49

It's a standard recipe and frankly, it's not worth uploading the recipe. But this is a recipe passed down from grandmother, mother, to daughter.The trick is to add only sugar first and stir-fry well. Adjust the other flavoring ingredients to your family's preference and also according to the size of burdock roots. Recipe by Ryokicchin.

I wanted to make something using my sweet & sour soy sauce, so I came up with this."Tosa-Style Simmered Green Peppers". These peppers also taste great if you make them with sweet & sour soy sauce."Standard Nikujaga".For details on how to make the sweet & sour soy sauce, see.Once you add the green pepper, don't cook it too much.If you would like a richer flavor, adjust the amount of soy sauce. Recipe by Yuuyuu0221

Usually kimpira is made with gobo (burdock root and carrot), but I tried celery! It tastes so good! This will go great with rice or for your lunch (bento!!). If you like spicy stir fries, try adding a red chili or chili flakes. Leave it out if you don't or if making for kids ^^