Kinpira
Kinpira is a Japanese cooking style that can be summarized as a technique of sauté and simmer. The most common dish made with this technique is Kinpira Gobo, braised burdock root. Kinpira is commonly used to cook root vegetables such as carrots, burdock root, and lotus root; skins of squash such as Kabocha; vegetables such as mushrooms or broccoli; seaweeds such as arame and hijiki; other foods including tofu, capsicums, and wheat gluten (namafu); and meat such as chicken thigh, pork, and beef. The base sauce is made up of soy sauce, mirin, sugar, and chili peppers. Kinpira is named after the son of Kintarō, a Japanese folk hero.
Source: Wikipedia
Recipes
Kinpira: A Colorful, Flavorful Veggie Side-Dish for Any Meal | Nippon.com
The following recipe is a spin on kinpira, a popular izakaya (Japanese-style pub) dish, using two ingredients that are available just about anywhere in the world: carrot and potato. Although kinpira is commonly associated with gobō, or burdock root, it...
Chicken Kinpira Gobo (Stir-fried Burdock with Chicken)
Kinpira gobo (金平牛蒡, literally "gold flat burdock"), is a popular side dish in Japan. It's often used to fill one of the compartments in bento boxes, and is made with burdock, the taproot of a common plant found in many places around the world...
Japanese sautéed and braised burdock root (burdock kinpira) | SBS Food
Kinpira is a simple Japanese side dish of sautéed and braised vegetables. Served warm or at room temperature, the recipe is named after an ancient Japanese folk hero, and the slight hit of chilli is supposed to be reminiscent of his strength in battle...