Sweetie's Kinpira Gobo and Hasu

Sweetie makes the best kinpira. Here are her recipes.



Hasu: this recipe is from the grandmother of Charles classmate - she did not have a recipe so I made her sit down and tell me exactly what she does

3 pc hasu - slice and soak in H20 1hr (but I soaked it over night and I used the plastic ginger grater that has the metal vege slicer in the middle - makes nice thin, even slices)

2 T dried shrimp
2 T vege oil
2-3 T white cane sugar (depending on taste) and not brown sugar, otherwise hasu gets too soft
1/4 - 1/3 c shoyu (depending on taste)

add shrimp to sizzling hot oil
add hasu and stir fry
add white cane sugar, stir fry and let sugar soak in 3-5 min
add shoyu - to taste
add Hondashi if you want
add chili pepper flakes - I added 1 t.
fast, easy



The kinpira gobo recipe is from mother:

2 chicken thighs - diced
or
2 T dried shrimp
or
1/4 lb beef - diced

2 T oil
3 stalks gobo
1/4 c shoyu
5 T brown sugar
2 T sake or mirin

Stir fry meat in sizzling hot oil 1 min
add gobo cook 3 min
add seasoning, mix thoroughly and cook until done
add chili paste if desired