Japanese-Style Carrot, Parsnip & Sesame Stir-Fry
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Total: 20 mins
Kinpira is a Japanese double-cooking technique that usually involves sautéing then simmering. The most popular dish is kinpira gobo, made with burdock root and carrots. Our twist swaps in British parsnips, caramelised with carrots, then simmered in a delicately flavoured broth.
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671 kcal
(per portion)
Ingredients you'll need
  • 150g white basmati rice
  • 400g parsnips
  • 200g carrots
  • 1 tbsp mirin
  • 50g tamari
  • 1 tbsp caster sugar
  • 1 tbsp sesame oil
  • 25g sesame seeds
From your kitchen
  • 300ml boiling water
  • Sea salt
  • 75ml cold water
  • 1 tbsp olive, sunflower or coconut oil
You'll need
  • Small pan with lid
  • Measuring jug
  • Vegetable peeler
  • Wok or deep frying pan
Step by step this way
  • 1.

    Fill and boil your kettle. Rinse the rice under cold water and tip into a small pan. Add 300ml boiling water and a pinch of salt. Cover, bring to the boil, then turn the heat right down. Gently cook for 8 mins till all the water is absorbed and the rice is tender. Take the pan off the heat and let it sit, lid on, for 5 mins to finish cooking the rice. Leave the lid on the pan to keep the rice warm.

  • 2.

    Trim and peel the parsnips and carrots, then slice them into batons about as long as a little finger and roughly ½cm thick.

  • 3.

    Measure out 75ml cold water into a bowl, then add the mirin, tamari and caster sugar. Stir together for 1-2 mins to dissolve the sugar,

  • 4.

    Put a wok or deep frying pan on a medium-high heat. Add 1 tbsp oil and the parsnip and carrots. Stir fry for 5 mins, till the veg start to soften and pick up a little colour.

  • 5.

    Pour in the tamari mixture and stir. Turn the heat down and simmer for 5 mins till most of the liquid has evaporated and the veg are tender. Drizzle over 1 tbsp toasted sesame oil and scatter over the sesame seeds.

  • 6.

    Fluff the rice with a fork and divide between 2 warm bowls or plates. Top with the stir-fried veg and their sauce and serve.

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