An easy kinpira stir-fry using chikwa and carrots, ready in just 10 minutes. It's budget-friendly and healthy, making it perfect for busy days as a side dish, for meal prep, or even for bento boxes. Enjoy this dish with a delightful texture!
Ingredients
Main Ingredients (2-3 servings)
- Chikwa (Fish Cake) 4 pieces
- Carrot 1 piece
Seasonings
- Sesame Oil 2 tsp
- Cooking Sake (Rice Wine) 1 tbsp
- [A] Mirin (Sweet Rice Wine) 1 tbsp
- [A] Sugar 1/2 tsp
- [B] Dashi Powder 1/2 tsp
- [B] Toasted White Sesame Seeds 1/2 tbsp
- [B] Soy Sauce 2 tsp
Steps
- Trim the ends off one carrot and peel it.
- Slice the peeled carrot diagonally into 5mm thick pieces, then cut them vertically into 5mm thick strips. (Key Tip!) Cutting the carrots slightly thicker (around 5mm) will give you a satisfyingly crisp texture.
- Slice 4 pieces of chikwa into 1cm thick rings.
- Heat 2 tsp of sesame oil in a frying pan over medium heat. Once the oil is shimmering, add the julienned carrots and 1 tbsp of cooking sake (rice wine). Stir-fry for about 1.5 minutes. (Key Tip!) Stir-frying the carrots thoroughly helps to remove any raw flavor.
- Once the carrots are tender, add the sliced chikwa and stir-fry for about 30 seconds, mixing everything together.
- Add 1 tbsp of mirin (sweet rice wine) and 1/2 tsp of sugar. Stir-fry for about 30 seconds to allow the flavors to coat everything. (Key Tip!) Adding sweet seasonings first helps the flavors to penetrate deeply.
- Add 1/2 tsp of dashi powder and 1/2 tbsp of toasted white sesame seeds. Finally, drizzle in 2 tsp of soy sauce and stir-fry for about 1 minute until the liquid has evaporated. It's ready!
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