Members' Recipes Archive

June 2008
Kimpira Carrots - Stir-fried sesame flavoured julienne carrots with a hint of chilli
Reiko Hara

Kimpira Carrots - Stir-fried sesame flavoured julienne carrots with a hint of chilli

By: Reiko Hara

Serves: 6

This recipe is one the several mouth-watering Japanese dishes Reiko Hara demonstrated during her GFW workshop - 'Beyond Sushi: Dispelling the myths of Japanese Cuisine' - which attracted a capacity audience in February.
The author of critically acclaimed International Cuisine: Japan and the former head of Oriental Culinary Arts at London Thames Valley University, Japanese born Reiko now travels around the world – and Britain, including Cambridge University - training chefs in authentic Japanese cooking, which continues to influence Western cuisine. Her broad professional culinary training encompassing European as well as Asian cuisine makes her particularly effective in communicating uniquely Japanese concepts and techniques to chefs with European cookery training. Visit for more about Reiko.

Kimpira Carrots is a popular Japanese family dish that is low in cholesterol, nutritious and tasty – the distinct features of Japanese dishes. The carrots taste great hot or cold, and thus can be made ahead of time and kept in a fridge in a tight container for 2-3 days. This dish also is an ideal accompaniment to barbecue or buffet.


500g carrots, peeled and cut into 5cm length julienne
1tbsp vegetable oil
1 dried chilli, deseeded
½tsp water
1tbsp Japanese soy sauce
1tbsp sake
½tbsp Japanese rice vinegar
½tbsp caster sugar
dash sesame oil
2tbsp toasted black sesame seeds, coarsely crushed

1tbsp spring onion, thinly sliced


1. Mix soy sauce, rice wine, rice vinegar and caster sugar and put aside.
2. Heat a wok or frying pan over a high heat. Add the vegetable oil.
3. Fry the chilli until it turns brown, taking care not to burn and then discard the chilli.
4. Add carrots and stir-fry over high heat for 1 minute. Then add water to make the carrot slightly wilt. Continue to fry for a further 30 seconds, taking care not to burn the carrot.
5. Add the soy sauce mixture and coat the carrot with the mixture and stir-fry for a further 30 seconds.
6. Take the wok off the heat and add the sesame oil and mix well.
7. Then sprinkle with the crushed sesame seeds.
8. Put the carrots in a container and leave it to cool.
9. Just before serving, sprinkle over sliced spring onions.

Chef’s tip: Carrots should be cooked yet crunchy, and evenly coloured. It should have a balanced flavour of soy sauce, sesame with a slight heat from chilli.

© Recipe copyright 2008 Reiko Hara


Author: Reiko Hara Email:

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