Celery and Paprika Kinpira

Celery and Paprika Kinpira

Sweet bell pepper and aromatic celery meet up with Japanese seven-spice chili pepper.

Cooking time
10 minutes
  • Nutrition facts are for one serving.
  • Kinpira refers to a Japanese "saute and simmer" cooking technique.

Ingredients(Servings: 2to3)

Ingredients(Servings: 2to3)

1 stalk (100 g or 3.5 oz.)

1/2 (70 g or 2.5 oz.)

100 g or 3.5 oz.

1 Tbsp

1 & 1/2 Tbsp


  1. Cut the celery diagonally into 5 mm (0.2 in.) width slices, julienne the bell pepper into 5 mm (0.2 in.) width pieces, and break apart the shimeji mushrooms.
  2. Heat the vegetable oil in a fry pan over medium heat, add in and spread out (1), saute for 2 minutes.
  3. Gently saute while turning over the ingredients, then move to the edges of the fry pan to open a space in the middle. Into the open space, add the soy sauce, simmer for 30 seconds to 1 minute, then spread throughout until all ingredients are coated. Serve onto plates and sprinkle on the seven-spice chili pepper.

Cooking Basics

Bell peppers - removing seeds

Cut the bell pepper in half, fold the stem and then remove the seeds with your fingers. This is an easier and less wasteful method than using a knife.

  • Recipe Makiko Oda
  • Photo Shoko Sakurai

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