Kinpira reparation is the same as before. I first sautéed the rekon for few minutes in a vegetable oil (1/2 tbs) with a splash of sesame oil. I sprinkled on Japanese 7 flavored red pepper powder 七味唐辛子．I then braised it by adding sake (1 tbs), mirin (1 tbs) and soy sauce (1-2 tbs) until the liquid was almost all gone. I garnished it with roasted white sesame seeds.
Compared to the more classic burdock root kinpira, this has a better nice crunchy texture but burdock root has a more nutty earthy flavor. This was served with tsukune with chopped renkon.