From Kansha, by Elizabeth Andoh. (This is a wonderful book if you like Japanese cooking… just beautiful!)
1/2 teaspoon toasted sesame oil
1/3 cup matchstick-cut carrots
2/3 cup matchstick-cut daikon radish
1 teaspoon sweetener
1 tablespoon sake
2 tablespoons stock or water
1 tablespoon soy sauce
1/4 cup matchstick-cut peeled broccoli stems
1 tablespoon very finely shredded lemon, grapefruit, or orange peel (just the peel, no pith)
pinch of a hot red chili flakes
1. Heat the sesame oil in a wok or skillet over high heat. Add the daikon and stir-fry for 1 minute, tossing constantly. Add the carrot and continue to stir-fry for 1 minute. The strips may brown slightly; the sesame oil should be aromatic but not smoking.
2. Sprinkle sweetener over the vegetables and toss to distribute. Add the sake to deglaze the pan of any crusty bits, then stir-fry for 1 1/2 minutes more. Add the stock if the vegetables look in danger of scorching.
3. Drizzle in the soy sauce, starting at the rim of the pan and working toward the center. Continue to stir and toss for about 30 seconds, or just until the liquid is nearly gone and the vegetables are tender and well glazed.
4. Add the broccoli and toss to meld flavors. Add the citrus peel last, and toss to distribute. Finally, sprinkle with chili flakes and toss to distribute well.
5. Remove mixture from pan and let cool to room temperature. Kimpura is usually presented in small mounds, sometimes topped with an extra pinch of pepper.