Every weekend, I cook broccoli. I especially enjoy making egg and broccoli salad. Afterward, I use the stalks to make one of my favorite side dishes: broccoli kinpira.
Kinpira is a traditional Japanese cooking style typically used for burdock root and carrot, known together as kinpira gobo(gobo means burdock in Japanese). Instead of burdock root, I use broccoli stalks—and the result is surprisingly delicious.
Today, I'm going to show you how to cook broccoli kinpira. If you enjoy kinpira gobo, I think you'll love this broccoli version too.
Ingredients (Serves 6)
2 tablespoons sesame oil
3 broccoli stalks, cut into thin strips
½ carrot, cut into thin strips
1 tablespoon sugar
2 tablespoons mirin
2 tablespoons sake
2 tablespoons soy sauce
1 tablespoon roasted sesame seeds
1. Add the sesame oil and dried red chili pepper to a pan. Heat over high heat until the oil is hot.
2. Add the broccoli stalks and carrot strips to the pan. Stir-fry over high heat for about 2 minutes.
3. Add the sugar and continue stir-frying for about 1 minute, allowing it to coat the vegetables.
4. Add the mirin, sake, and soy sauce. Reduce the heat to medium and simmer until most of the liquid has evaporated.
5. Sprinkle in the roasted sesame seeds and give everything a final toss to combine.
6. Serve and enjoy!
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