# Joshu Kimpira (Stir-fried Carrot &#038; Burdock Root) ｜ Our Regional Cuisines

**Cuisine Name**: Joshu Kimpira (Stir-fried Carrot &#038; Burdock Root)

**Region**: Our Regional Cuisines

## Main Lore Areas
All regions of the prefecture

## Main Ingredients Used
Pork, carrots, konjac, burdock root, shiitake mushrooms

## History, Origin, and Related Events
In 1983, the 38th National Athletic Meet “Akagi National Athletic Meet” was held in Gunma Prefecture. This was a memorable event for Gunma, as the prefecture declared itself “Sports Prefecture Gunma" and it was the first time that “Gunma-chan” appeared as the mascot. Joshu Kimpira, or stir-fried carrot and burdock root, was invented especially for the event as a new local dish featuring Gunma's famous local products such as pork, shiitake mushrooms, konjac, and so on. One of the characteristics of this dish is to thickly cut the burdock root, which is commonly used in kimpira. This is said to be reminiscent of the magnificent three famous mountains of Jomo. Depending on the region, different variations of the dish may include the addition of chicken, green peppers, freeze-dried tofu, and fried satsuma-age fish cakes, but in any case, it makes abundant use of Gunma's local products and has become a firm favorite on the dinner table of families throughout the prefecture.

## Opportunities and Times of Eating Habits
Since it was proposed at the time of the Akagi National Athletic Meet, it has been served at home and in school lunches as an easy-to-prepare local dish. Joshu Kimpira, which contains the perfect balance of meat and vegetables, is highly nutritious, and its sweet and spicy seasoning is said to be popular even among children.

## How to Eat
Stir-fry thickly sliced burdock root, then add pork, followed by julienned carrots, shiitake mushrooms, and konjac. Once cooked, add broth, sugar, mirin, sake, water, and stir-fry. When the water has evaporated, season with soy sauce to complete the dish. The addition of pork to kimpira, which is usually made only with vegetables, makes for a tasty and hearty dish, not to mention the texture of the thickly sliced burdock root.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)In addition to being made at home, this dish is also served as part of school lunches at elementary and other schools in the prefecture. Furthermore, Gunma Prefecture has posted online a recipe featuring the addition of apples to the dish. This is said to have been created by a high school student in the “Higashi-Azuma Town New Specialty Cooking Contest,” a model district project utilizing food and nutrition education promotion leaders, and won a special award in the student division.

## Ingredients
- Pork: 50 grams
- Burdock root: 70 grams
- Carrot: 40 grams
- Tsuki konjac: 50 grams
- White sesame seeds: 4 g (2 tsp)
- Soy sauce: 18g (1 tbsp)
- Mirin: 6g (1 tsp)
- Sugar: 6g (2 tsp)
- Sake: 5g (1 tsp)
- Salad oil (or sesame oil): 4g (1 tsp)
- Hawk claw chili peppers: To taste

## Recipe
1. 1. Cut the pork into strips.
2. 2. Wash the burdock root to remove any dirt and cut into long, thin strips.
3. 3. Peel and julienne the carrots.
4. 4. Boil the tsuki konjac and remove the smell.
5. 5. Heat the salad oil in a frying pan, add the sake, and stir-fry the pork.
6. 6. Add the burdock root, konjac, and carrot, in that order, and stir-fry.
7. 7. Once the burdock root becomes tender, add the hawk's claw chili pepper, sugar, soy sauce, and mirin, and stir-fry further.
8. 8. Once all the liquid has evaporated, sprinkle over the sesame seeds, stir-fry briefly, and turn off the heat.

## Provider Information
provider : Recipe provided by: Gunma Prefecture School Nutritionists Association

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