A sauteed burdock or burdock and carrot dish, seasoned with tamari soy sauce.

finely chopped cooked vegetable (typically burdock)

Kinpira (Japanese: 金平) is a Japanese cooking style that can be summarised as a technique of "sauté and simmer". It is commonly used to cook root vegetables such as carrot, burdock and lotus root, seaweeds such as arame and hiziki and other foods including tofu and namafu (生麸) (wheat gluten).