Welcome to the comforting, savory world of Kinpira Potato! This dish is a delightful variation of Kinpira, a traditional Japanese cooking style known for its distinct sweet and savory seasoning. While the most famous version uses burdock root and carrot (Kinpira Gobo), this variation substitutes those traditional roots with readily available, starchy potatoes, often prepared in a rustic, matchstick cut. The result is a quick, easy, and satisfying side dish that’s perfect for the everyday Japanese meal.

The Kinpira method involves stir-frying the main ingredients and then simmering them in a simple but potent sauce made from soy sauce, mirin (sweet rice wine), and sugar. This technique creates a beautiful glossy glaze and a perfect balance of umami and sweetness, known as teriyaki-style seasoning. A sprinkle of aromatic sesame oil is usually added at the very end to enhance the flavor.

The name Kinpira comes from Kinpira Sakata (金平坂田), a legendary strong man and hero in Japanese folklore, the son of Kintaro (the Golden Boy). The name was chosen because traditional Kinpira dishes, particularly those made with tough root vegetables, were considered nutritious and strength-giving—a food fit for a hero!

Kinpira has deep roots in Japanese home cooking, or obanzai, and is one of the most common items found in a bento box today because it tastes just as good, if not better, when served cold the next day. This potato version maintains the classic flavor profile while being quick to prepare.

Fun Fact: Although potatoes (Jagaimo) are used here, traditional Kinpira is known for its firm, crunchy texture, which is why burdock root is the classic main ingredient. The potato version offers a softer, more familiar chewiness!

Serves

For 3 Persons Preparation Time ca. 20 Minuten

Ingredients

• 2 Potatoes
• 1 teaspoon Sesame Oil
• 1 teaspoon Chili Flakes (or chili pepper)
• 2 tablespoons Sake
• 1 tablespoon Sugar
• 2 tablespoons Soy Sauce
• 1 teaspoon Mirin
• 1 teaspoon Soup Stock (Dashi), if you have it
• 30 ml Water

Instructions

• Peel the potatoes, slice them into thin pieces, expose them to water, and drain them well.
• Heat sesame oil in a pan, add the chili pepper, and stir-fry for about 1 minute.
• Add the drained potato and stir-fry/deep-fry it.
• When the potatoes are translucent, add sake, sugar, soy sauce, mirin, and water, and cook over medium heat.
• It's finished when the seasoning liquid is gone/reduced. Be careful not to burn it.