‘Kimpira’ is a popular Japanese stir-fry dish, that is seasoned with Soy Sauce and Sugar, but I sometimes add Mirin OR Sake (Rice Wine) depending on the ingredients. A variety of vegetables can be used. One of my favourites is Japanese bell pepper called ‘ピーマン’ (Piiman). In Melbourne where I live, the substitute is small Green Capsicum. Today I added Carrot as well. And I always add ‘Katsuobushi’ (Bonito Flakes) to this dish.
Makes
3 to 4 Servings
Ingredients
2 small Green Capsicums *about 250g
1 Carrot *about 150g
1 tablespoon Oil *I used Sunflower Oil
Chilli Flakes as required
2 tablespoons Soy Sauce
1 tablespoon Mirin
1 teaspoon Sugar *alter the amount to suit your taste
1 to 2 sachets (2 to 4g) Katsuobushi (Bonito Flakes)
Toasted Sesame Seeds
Method
- Cut Green Capsicums and Carrot into thin strips.
- Heat Oil in a frying pan over hight heat, cook Green Capsicums, Carrot and Chilli Flakes until softened. Add Soy Sauce, Mirin and Sugar, and stir to combine. DO NOT cook for too long as the vegetables should retain the crunchiness.
- Add ‘Katsuobushi’ (Bonito Flakes), mix to combine. Sprinkle some Toasted Sesame Seeds on top and serve.
Comments
Eri
24/08/2026
How much mirin did you use?
Hiroko
26/08/2026
Hi Eri. Thank you for your comment. Mirin had been mising in the ingredient list. I have added it. Depending on the ingredients, I sometimes season Kimpira dish sweeter, but Carrot tend to become quite sweet when cooked, so we need to be aware of it. Thank you for finding this recipe, finding the error, and letting me know about it!