Beef Kinpira

Beef Kinpira

Mixed vegetables including burdock root and beef.

Cooking time
20 minutes+
  • Nutrition facts are for one serving.
  • Time to soak is not included in the cooking time.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

50 g (1.8 oz)

4 cm (1.6 in)

10 pods


1 tbsp

2 tbsp


  1. Slice the beef into long strips.
  2. Cut the burdock root and carrot into long strips. Soak the burdock in water and scoop away the scum that will form on the surface. Thinly slice the lotus root into rounds.
  3. Remove the sinew from the pea pods and cut into strips.
  4. Remove the seeds from the red chili pepper and cut into small pieces.
  5. Fry the red pepper in sesame seed oil until an aroma emanates. Add in the beef, burdock root, carrot and lotus root and stir fry. Next, add in the peas, season with Kikkoman Tsuyu (Noodle Soup Base) and leave to simmer. Mix in the white sesame seeds, make sure to stir well, remove and serve.

Cooking Basics

Burdock root - peeling

Since the flavor of this root vegetable is located between the skin and the root itself, peel off the skin as thinly as possible. For recently picked and fresh roots in soil, a quick scrub with a natural bristle scrubber or vegetable brush is sufficient. For older roots that have become hard, scrape with the back of a kitchen knife to remove the skin. Burdock root has a high lye content. Cut and soak in water for about 5 to 10 minutes to remove excess lye. However if soaked for too long or if the water is replaced, the flavor also will seep out.

Burdock root - matchstick juliennes

Scrape the burdock root with a knife, and cut into 5 cm (2 in.) length pieces. Then place in water and cut into planks of around 3 mm (0.1 in.), gradually sliding and stacking these planks. Lastly, thinly julienned into widths of around 3 mm (0.1 in.).

Carrots - matchstick juliennes

Cut a peeled carrot into 4 to 5 cm (about 2 in.) pieces lengthwise, and slice each piece into 3 mm (0.1 in.) wide planks, gradually sliding and stacking the slices. Lastly julienne these into 3 mm (0.1 in.) width thin sticks.


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