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20 Minutes to Producing Delicious ‘Kimpira’ Enoki, Carrot & Itokonnyaku

‘Kimpira’ Enoki, Carrot & Itokonnyaku is the nomero uno that comes to most people’s mind when it comes to a comfort meal. Today, we are going to provide you steps on preparing a tasty ‘Kimpira’ Enoki, Carrot & Itokonnyaku.

‘Kimpira’ Enoki, Carrot & Itokonnyaku

We hope you got insight from reading it, now let’s go back to ‘kimpira’ enoki, carrot & itokonnyaku recipe. You can have ‘kimpira’ enoki, carrot & itokonnyaku using 9 ingredients and 3 steps. Here is how you achieve it.

Firstly, here are the ingridients that you should ready to make ‘Kimpira’ Enoki, Carrot & Itokonnyaku:

  1. Use 200 g of Enoki.
  2. Use 200 g of Itokonnyaku *OR Konjac Noodles.
  3. Take 1 of Carrot.
  4. Use 1 tablespoon of Oil.
  5. Use 2 tablespoons of Soy Sauce.
  6. Take 1 tablespoon of Mirin.
  7. Use 1/2-1 tablespoon of Sugar.
  8. Get of Chilli Flakes.
  9. Use of Toasted Sesame Seeds.

After readying the ingridients, now we are set to make our yummy ‘Kimpira’ Enoki, Carrot & Itokonnyaku:

  1. Cut off the brown bottom of Enoki and clean them. Cut half in length. Drain and rinse Itokonnyaku (Konjac Noodles) and cut into 5cm in length. Slice Carrot into thin strips..
  2. Heat Oil in a frying pan over medium high heat, cook Itokonnyaku and Carrot. When Carrot is nearly cooked, add Enoki. Add Soy Sauce, Mirin and Sugar, and some Chilli Flakes if you like it spicy, then stir-fry until the sauce is almost gone..
  3. Sprinkle some Toasted Sesame Seeds on top..

It stands for one of the japanese dishes containing. Learn about easy, delicious, and healthy cooking with Chef Rika! Dining with the Chef Rika's TOKYO CUISINE: Rika's. Sauteed Enoki, Shimeji, and Maitake mushrooms in a ginger tamari sauce. Lettuce, avocado, broccoli, carrot, cauliflower, cucumber, kimpira and beets.

Recipe : ‘Kimpira’ Enoki, Carrot & Itokonnyaku

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