Kinpira

Celery kinpira

Kinpira (金平 or きんぴら) is a Japanese cooking style that can be summarized 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 wheat gluten (namafu), and even meat (chicken, pork, beef).

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

References

Dry

Conduction	Dry roasting Hot salt frying Searing

Convection	Baking Roasting (modern) Smoking

Radiation	Grilling (charbroiling) Roasting (traditional) Rotisserie Toasting

Wet

High heat	Blanching Boiling Decoction Parboiling Shocking

Low heat	Coddling Creaming Infusion Poaching Simmering Slow cooker Smothering Sous-vide Steeping Stewing

Indirect heat	Bain-marie (Double boiling) Double steaming Steaming

Fat-based

High heat	Blackening Browning Deep frying Pan frying Reduction Shallow frying Stir frying (bao) Sautéing

Low heat	Gentle frying Sweating

Mixed medium

Device-based

Non-heat