We think it’s sometimes getting a too-much job if only cooking main dish at late weekday night after working. For people working hard at the office or home, we’d like to introduce this pretty simple but with full of nutrition and great taste recipe. You can make it if you have any kind of mushrooms or ginger at your shelf and you can keep it for a week in a refrigerator.

Ginger Kinpira

Ginger Kinpira with mushrooms

We’d like to recommend you to prepare Ginger and mushrooms kinpira as a every-day side dish. Of course, you can have it like as a main dish just with white rice. They really match well. It’s guaranteed. Besides, mushrooms are including various kinds of nutrition, especially vitamins, calcium and the natural fiber with low calories. You can get the feeling of fullness easily thanks to the natural fiber and you can keep your skin healthy and your bones strong at the same time.

Ginger and mushrooms kinpira

What is Kinpira ?

Kinpira is not the name of the ingredients, but the cooking method. We call it kinpira which is mainly root vegetables stir-fried with soy sauce and sugar. Crunchy texture is a characteristics of it.
By the way, the name, Kinpira, is originated from the son’s name of Sakata Kintoki aka Kintaro, who is a main character in a very famous Japanese tale. The most popular Kinpira is Burdock Kinpira. Burdock has been regarded as a food for energy since old days. The image of burdock Kinpira that stimulates one’s energy and crispy and chewy texture may remind people with the image of Kintaro who is strong. That’s why people call it as Kinpira. We’re not sure why people name it from the son’s name instead of that of himself, Kintaro.

Ingredients of Giger and Mushrooms Kinpira

Mushrooms – In this recipe, we mixed the 4 types of mushrooms up, Maitake mushrooms, Shiitake mushrooms, Shimeji mushrooms and Enoki mushrooms. But if the mushrooms weigh the same (less than 250 ~ 300 g), you can reduce the number of types or combine different types of mushrooms such as Eryngii mushrooms. I think any kind of mushrooms will work. If you have any recommendation, please inform it to us @ comment.


Ginger – This is the featured item in this recipe. Spicy taste and stimulus texture enhance your good appetite. But if you don’t like spicy taste, you can use burdock root or carrot instead of that. Of cause, red chili pepper can be also removable from this recipe. At that time, I recommend you to add Chinese traditional powder named as five-spice powder(五香粉) to make its taste more fun. By the way, if you’re bothering for peeling, you don’t need to do that. You can eat it with peel and it contains so much nutrition.

How to make ginger Kinpira with mushrooms.

Cut off the stems from the shiitake mushrooms and cut into 1 cm wide pieces. Cut off the hard tips of the stems and cut into 2 ~ 4 pieces lengthwise.

Cut off the root clusters of the shimeji and enoki mushrooms, cut the enoki mushrooms in half, and separate the roots with your hands. Cut the ginger into stripes.

Cut Mushrooms

Add vegetable oil, ginger, and sliced chili pepper to a frying pan and turn the heat to medium.

Ginger and red pepper on frying pan

When the ginger is fragrant, start stir frying the mushrooms.


Stir-fry the Maitake mushrooms, Shiitake mushrooms and Shimeji mushrooms first (Enoki mushrooms tend to absorb the seasonings easily, so add them at the end to adjust the taste evenly.). Stir fry the mushrooms for 1 and a half minutes, and lightly cook. Mushrooms is easy to absorb oil and it getting looks like too dry. But don’t add oil more, keep fry it up. If you add oil more, texture will be getting bad and its calories will be gone higher.

Add soy sauce, white wine and sugar and stir fry.

Add sauce

After stir-frying for 30 seconds to a little less than 1 minute, the liquid will decrease a little, so add the Enoki mushrooms and mix.

mushrooms kinpira

While mixing, once the Enoki mushrooms are cooked through and the sauce has been evaporated from the bottom of the pot, it’s done.

Enjoy !

Ginger Kinpira

Why does this recipe work ?

This is very convenient and full-of-nutrition food. It can be kept for about a week in the refrigerator. so if you cook it in weekend, you can taste it as side dish whole week. And of course, You can keep it in the freezer too. In that case, you can keep it up in a month. In addition, it is said that Umami of mushrooms would be enhanced by one-time freezing so I recommend you to try it.

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