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.


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.


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


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.



Please have a try!