‘Kimpira’ is a Japanese dish of vegetables, commonly root vegetables, that is stir-fried and seasoned with Mirin (Sugar) & Soy Sauce. My mother always used Gobo (burdock root) for the dish, but it is almost impossible to find Gobo in Melbourne where I live. The most commonly available root vegetable is Carrot. I add Black Fungus for extra crunchiness. It is a Japanese dish that you must try.


4 Servings


2 large Carrots *about 300g
10 Dry Black Fungus Mushrooms
1 tablespoon Canola Oil
1/2 teaspoon Sesame Oil
2 tablespoons Soy Sauce
1 teaspoon Sugar
1/8 teaspoon Chilli Flakes
Toasted Sesame Seeds

  1. Soak Dried Black Fungus in cold/warm water until softened. Wash very well, drain and slice into thin strips. Slice Carrots also into thin strips.
  2. Heat Oil in a frying pan over hight heat, cook Carrot and Black Fungus until it stared softening. Add Soy Sauce, Sugar and Chilli Flakes, and quickly combine. DO NOT cook too long as the carrot should retain the crunchiness.
  3. Sprinkle some Toasted Sesame Seeds on top.