"ToL" Original Recipe: Chicken Kinpira

Chicken Kinpira Recipe

Yields: 4 servings

Ingredients

• 1 organic gobō (burdock root), peeled and julienne cut

• 1 organic carrot, peeled and julienne cut

• 1 tablespoon organic avocado oil

• ½ pound organic chicken, cubed

• 1 cup komatsuna (Japanese spinach), washed and roughly chopped

• Garlic herb seasoning, to taste

• Ground ginger, to taste

• Black pepper, to taste

• Himalayan pink salt, to taste

• Green onions, for garnishing

• Red pepper flakes, to taste (optional)

Sauce

• ¼ cup purified water

• 2½ tablespoons kōme shōyu (rice-based shōyu)

• 1 tablespoon organic raw cane sugar

• 1 tablespoon sake

• 1 tablespoon mirin (sweet, low-alcohol Japanese rice wine)

Cooking Instructions

1. Heat avocado oil over medium heat. Add chicken and season lightly with salt and black pepper. Cook until internal temperature is 165ºF (≈74ºC)

2. Add gobō and carrot. Stir-fry for 3–4 minutes until slightly softened.

3. Stir in garlic herb seasoning and ground ginger.

4. Add water, shōyu, sugar, sakē, and mirin. Stir well and bring to a gentle simmer.

5. Reduce the heat to medium-low and cook for 8–10 minutes, stirring occasionally, until most of the liquid has reduced and the vegetables are tender but still slightly crisp.

6. Add Japanese spinach and cook for 1–2 minutes until just wilted.

7. Sprinkle red pepper flakes if using. Adjust seasoning with additional salt or shōyu if needed.

8. Garnish with green onions and serve warm.

Cheers!

Gini x

29 March 2026