Return to Content

Kimpira Dish

Kimpira Dish
0 votes, 0.00 avg. rating (0% score)
by in Jan 1992

Yield: 4 servings


  • 1 burdock cut into matchstick-size slivers
  • 1 teaspoon sesame oil or 1 tablespoon water
  • 2 carrots cut into matchstick-size slivers
  • 1/2 small lotus root, thinly sliced few drops of tamari or a pinch of sea salt
  • 1/4 teaspoon grated gingerroot


Sauté the burdock first in the sesame oil or water for 2 to 3 minutes. Add the carrots and sauté for 2 to 3 minutes longer. Place the lotus root on top. Add water to half cover the vegetables and a few drops of tamari or a pinch of sea salt. Cover and cook until almost tender. Add more seasoning to taste and the grated gingerroot. Cook off remaining liquid, turn off the flame, and let sit for 1 to 2 minutes before serving.
Updated Thursday, October 21st, 2010

Bring New England Home Get a 1 year of Yankee Magazine for only $10!

In this issue: 
  • 80 Gifts New England Gave to America
  • 7 Scenic Wonders of Fall
  • The Mother of Good Cooking: Fannie Farmer
Subscribe Today

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111