{"id":67409,"date":"2026-02-05T12:41:46","date_gmt":"2026-02-05T11:41:46","guid":{"rendered":"https:\/\/1mal1japan.de\/rezepte\/make-your-own-ninjin-no-kinpira-japanese-carrot-side-dish-in-the-kinpira-style\/"},"modified":"2026-06-12T14:55:35","modified_gmt":"2026-06-12T12:55:35","slug":"make-your-own-ninjin-no-kinpira-japanese-carrot-side-dish-in-the-kinpira-style","status":"publish","type":"rezept","link":"https:\/\/1mal1japan.de\/en\/rezepte\/make-your-own-ninjin-no-kinpira-japanese-carrot-side-dish-in-the-kinpira-style\/","title":{"rendered":"Make your own Ninjin no Kinpira: Japanese carrot side dish in the Kinpira style"},"content":{"rendered":"\n
\n
to the recipe \u2193<\/a><\/div>\n\n\n\n
To the video \u2193<\/a><\/div>\n<\/div>\n\n
<\/div>\n\n

Ninjin no Kinpira is a simple Japanese side dish made from finely sliced carrots that are briefly stir-fried and then glazed with a sweet and savoury sauce. The dish is quick to prepare, requires few ingredients and is ideal for making in advance. It retains its texture and flavour even after a few hours or the following day.<\/p>\n\n

In everyday Japanese cooking, Ninjin no Kinpira is often served with hearty main courses, such as fried meat, fish or stews. Its slight sweetness and the crisp texture of the carrots provide a good contrast to strong flavours. At the same time, it is a practical alternative to traditional salads, as it does not require fresh leafy greens and works well served both warm and cold.<\/p>\n\n\n\n

\"Ninjin<\/figure>\n\n

What is Ninjin no Kinpira?<\/h2>\n\n

\u2018Ninjin no Kinpira\u2019 literally means \u201ccarrots Kinpira-style\u201d. Ninjin<\/em> is the Japanese word for carrot, whilst Kinpira<\/em> does not refer to a single ingredient but to a specific cooking technique: finely chopped vegetables are first fried in oil and then glazed in a sweet-and-salty mixture of soy sauce, Mirin and sugar until the liquid has almost completely reduced.<\/p>\n\n

Urspr\u00fcnglich steht Kinpira f\u00fcr Gerichte mit Klettwurzel (Gobo<\/em>), insbesondere das klassische Kinpira Gobo. Diese Zubereitungsart entstand in der Edo Zeit und wurde vor allem im Raum Edo (dem heutigen Tokio) Teil der allt\u00e4glichen Hausmannskost. Der Name \u201eKinpira\u201c geht auf eine Figur aus der japanischen Volksliteratur zur\u00fcck: Kinpira, den starken und mutigen Sohn des Volkshelden Kintar\u014d. Die feste Textur des Gem\u00fcses und die leichte Sch\u00e4rfe durch Chili (je nach Geschmack) wurden sinnbildlich mit St\u00e4rke und Standhaftigkeit verbunden.<\/p>\n\n

\"Ninjin<\/figure>\n\n

Ninjin no Kinpira is a simplified and more modern variation on this principle. Instead of burdock root, the focus is on carrots, which are more readily available and cook more quickly, whilst the technique, seasoning and character of the dish remain the same. As a result, Ninjin no Kinpira is now a popular everyday side dish that has a firm place particularly in family kitchens, bento boxes and school canteens.<\/p>\n\n

<\/div>
\n
<\/div>
\n