‘Kimpira’ Carrot & Black Fungus

Name: ‘Kimpira’ Carrot & Black Fungus
Yield: 4 servings
Cuisine: British
Ingredients: 2 large Carrots; 10 Dry Black Fungus; 1 tablespoon Canola Oil; 1/2 teaspoon Sesame Oil; 1 teaspoon Sugar; 2 tablespoons Soy Sauce; 1/8 teaspoon Chilli Flakes; Toasted Sesame Seeds

Hiroko Liston @hirokoliston

Melbourne, Australia

‘Kimpira’ is a Japanese dish of vegetables, commonly root vegetables, that is stir-fried and seasoned with Mirin (Sugar) & Soy Sauce. My mother always used Gobo (burdock root) for the dish, but it is almost impossible to find Gobo in Melbourne where I live. The most commonly available root vegetable is Carrot. I add Black Fungus for extra crunchiness. It is a Japanese dish that you must try.

Hiroko Liston @hirokoliston

Saved

Ingredients

4 servings

2large Carrots
10Dry Black Fungus
1 tablespoonCanola Oil
1/2 teaspoonSesame Oil
1 teaspoonSugar
2 tablespoonsSoy Sauce
1/8 teaspoonChilli Flakes
Toasted Sesame Seeds

Saved

Steps

1

Soak Dried Black Fungus in cold/warm water until softened. Wash very well, drain and slice into thin strips. Slice Carrots also into thin strips.
2

Heat Oil in a frying pan over hight heat, cook Carrot and Black Fungus until it stared softening. Add Soy Sauce, Sugar and Chilli Flakes, and quickly combine. DO NOT cook too long as the carrot should retain the crunchiness.
3

Sprinkle some Toasted Sesame Seeds on top.