Friday, September 18, 2009

Mushroom Kinpira

Kinpira is so simple and easy to do, here is another one – using Dried Mushroom! The key for this simple yet yummy side dish is good quality dried mushroom, soy sauce and the preparation of the mushroom. It goes well with congee!

About 2 decades ago, when I was a non-vegetarian, there was a mini vegetarian stall near my workplace selling traditional vegetarian plain congee added with delicious and fragrant Chinese dried mushroom. The mushroom looks something like this but with very oily sauce. Mushroom simmered in the flavorful sauce was so aromatic that make you wanted to have a bowl of piping hot congee just with that. Imagine this tasty congee with little garnish like spring onion and pepper, in front of you at this moment …  are you hungry now?

Meatless congee can be delicious, you will be astonished! 

Preparation:      10 mins, Cooking time:    10 mins         

Ingredients (serves 2-4)
°         50g  dried Chinese mushroom, soaked, sliced and drain well
°         1 tablespoon olive oil

°         1 tablespoon sugar
°         4 tablespoons light soy sauce
°         1 tablespoon cooking rice wine or water
°         1 teaspoon sesame oil

1.       Place all the seasoning ingredients in a bowl and mix well. Set aside.
2.       Heat oil in a wok. Fry the mushroom for 5 minutes or till slightly burned or dried.  Pour in the seasoning and simmer for 3 minutes or until it is dry.  
3.       Dish up and serve immediately.


Anonymous said...

What is kinpira actually?

Mos burger has the kinpira burger

a veg*n @ Blog*Spot said...

Hi Veggie Bun,

Kinpira (Japanese: 金平) is a Japanese cooking style that can be summarised as a technique of "sauté and simmer". It is commonly used to cook root vegetables such as carrot, burdock and lotus root, seaweeds such as arame and hijiki and other foods including tofu and namafu (生麸) (wheat gluten).

The dish features the use of soy sauce and mirin, as well as often slivered chili peppers.


Cheers :)

Anonymous said...

oic! thanks for the explanation.

Anonymous said...

This may sound silly, do we need to soak the dried mushroom before cooking this dish?

a veg*n @ Blog*Spot said...


No worry, it is not silly. I might not have the right answer for you. I will research it again in the future when I have time.

I usually soaked dried mushroom. because it is too dried and I didn't use too much water in the cooking process.

Cheers :)

BrusselsSprout_Katharine said...

Wow--this is delicious! I'm eating it for lunch with brown rice and a Korean cucumber salad.

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