Okinawa Carrot Stir-Fry (Ninjin Shirishiri)- Japanese home cooking class in Tokyo
This is a traditional Okinawa home-style dish made with finely shredded carrots and scrambled eggs. The natural sweetness of the carrots pairs perfectly with the savory seasonings, making it a simple yet satisfying side dish you’ll want to eat again and again.
Okinawa Carrot Stir-Fry (Ninjin Shirishiri)- Japanese home cooking 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 class in Tokyo
Stir-fry the carrot- Japanese home cooking class in Tokyo
Stir-fry the carrot with eggs- Japanese home cooking class in Tokyo
Done!- Japanese home cooking class in Tokyo
Instructions
Julienne the carrot into thin matchsticks.
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.
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.
Turn off the heat, add bonito flakes, and gently toss using residual heat. Top with extra flakes for enhanced aroma.
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