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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat a small amount of oil in a skilllet over medium high heat. Add the burdock, a pinch of salt and cook, stirring continually, for 2-3 minutes. Add the carrots, another small pinch of salt, and cook, stirring continually, foor 2 to 3 minutes. | 2. Add enought water to just cover the bottom of the skillet to create steam. Cover the pan and reduce heat to low. Simmer/Steam for 7 minutes. Sprinkle 1/2 to 1 teaspoon of shoyu on the kinpara, cover and let cook for about 7 more minutes. The kinpara should be almost dry. remove from heat, add the ginger juice and toss. Add sesame seeds and parslay and toss again. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
burdock root	1	cup	cut	84.96	20.4612	1.8054	0.177
sea salt	2	pinches		-	-	-	-
carrot	1	cup	cut	52.48	12.2624	1.1904	0.3072
shoyu				-	-	-	-
ginger juice				-	-	-	-
sesame seed	2	tablespoons	toasted	171.0	7.857	5.343	14.4
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
sesame oil	1	teaspoon		39.78	0.0	0.0	4.5

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.