BLOGFood2019.10.28

Chayote kinpira cooking

Do you know chayote?

It was introduced to Japan in 1917, and it's native to tropical America.


Chayote is highly productive and can harvest 100-200 from one stock.

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I had never seen or ate chayote until I moved to Keihoku.

My friend gave me some chayote, it's chayote season now.


I cooked "Kinpira" using them.

Let me show you how to cook kinpira.

1. wash and peel the skin of chayote.

2. cut them and take seed off.

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3. Cut them like this.
(It's a bit slimy, so be careful when you cut.)

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4. Stair fly them by medium heat using sesame oil

5. Add 2 tbsp of sugar, 1/2 tablespoon of mirin(sweet sake)

6. Add 4 tbsp soy souse and cook until the liquid is almost all gone.

7.Add sesame seeds and stir.

Ta-dah!!

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Please have a try!