Kinpira (金平) is a Japanese cooking style that can be summarized as a technique of sauté and simmer.^[1] The most common dish made with this technique is Kinpira Gobo, braised burdock root.^[2] Kinpira is commonly used to cook root vegetables such as carrots, burdock root, and lotus root;^[1][2] skins of squash such as Kabocha; vegetables such as mushrooms or broccoli;^[3][4] seaweeds such as arame and hijiki;^[4] other foods including tofu, capsicums, and wheat gluten (namafu); and meat such as chicken thigh, pork, and beef.^[5][6] The base sauce is made up of soy sauce, mirin, sugar, and chili peppers.^[2][7]

Kinpira is named after the son of Kintarō, a Japanese folk hero.^[8][3]