Okinawa Carrot Stir-Fry (Ninjin Shirishiri)- Japanese Home Cooking and Sweets Class in Tokyo with Tomokita

Ninjin Shirishiri is a traditional Okinawan home-cooked dish, beloved as an everyday side dish.

"Shirishiri" is an Okinawan dialect term meaning "julienne" or "finely shredded," referring to this simple dish of thinly sliced carrots stir-fried using a slicer. It features the natural sweetness and crunchy texture of carrots, which become fluffy when eggs are added.-Recipes for Sharing Japanese Home Cooking and Traditional Sweets to the World

Okinawa Carrot Stir-Fry (Ninjin Shirishiri)- Japanese Home Cooking and Sweets Class in Tokyo

Carrot Shiru Shiru is a vibrant Okinawan dish you can easily make with sesame oil, bonito flakes (optional), and an egg.

Ingredients (Serves 2)

• Carrot: 1 medium (about 200g), julienned into thin matchsticks

• Egg: 1

• Bonito flakes (katsuobushi): A small handful (about 5g, optional)

• Sesame oil: 2 Tbsp

• Salt: 1/2 tsp (for initial stir-fry)

Ingredients- oknawa shirishiri- Japanese Home Cooking and Sweets Class in Tokyo

Stir-fry the carrot- Japanese Home Cooking and Sweets Class in Tokyo

Stir-fry the carrot with eggs- Japanese Home Cooking and Sweets Class in Tokyo

Done!- Japanese Home Cooking and Sweets Class in Tokyo

Instructions

1. Julienne the carrot into thin matchsticks.

2. Heat sesame oil in a frying pan over medium heat, add the carrots, and stir-fry until they soften. Sprinkling the salt at the start draws out the carrot's natural sweetness.

3. Push the carrots to one side of the pan, pour the beaten egg into the empty space, and lightly scramble it until it forms fine crumbs. Mix it with the carrots.

4. Turn off the heat, add bonito flakes, and gently toss using residual heat. Top with extra flakes for enhanced aroma.

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