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–+ servings

Carrot Kinpira (Japanese Carrot Sauté)

A light, anti-inflammatory twist on a Japanese classic. This Carrot Kinpira uses sesame oil, mirin, and soy sauce to create a flavorful, gently cooked side that supports balanced blood sugar and gut health.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Appetizer, Breakfast, Salad, Side Dish, Snack
Cuisine: Japanese
Calories: 48
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 carrots medium carrots julienned or shaved thinly
  • 1 tsp sesame oil or ½ tsp for ultra-light version
  • 3 tbsp water to reduce oil
  • 1 tbsp soy sauce or coconut aminos
  • 1 tbsp mirin
  • ½ tsp sugar or omit for low-sweetener version
  • 1 tsp toasted sesame seeds for garnish

Equipment

  • Sauté Pan
  • Knife
  • Measuring spoons

Method
 

  1. Julienne or shave the carrots into thin strips.
  2. Heat sesame oil in a skillet over medium heat. Add carrots and stir for 1–2 minutes until slightly softened.
  3. Add water to steam and prevent sticking.
  4. Stir in soy sauce, mirin, and sugar (if using). Cook until liquid is mostly absorbed and carrots are tender, about 5–7 minutes.
  5. Sprinkle with toasted sesame seeds before serving.

Nutrition

Calories: 48kcalCarbohydrates: 8gProtein: 1gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 327mgPotassium: 207mgFiber: 2gSugar: 4gVitamin A: 10191IUVitamin C: 4mgCalcium: 26mgIron: 0.4mg

Notes

  • For more spice add a pinch of chili flakes, or try the most common version by adding finely sliced burdock root (gobo).
  • Keeps well in the fridge for up to 3 days. Try using for meal prep or lunch boxes.
  • Try mixing leftovers into grain bowls, salads, or tofu scrambles for added fiber and flavor.

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