In Japanese, this dish is called ninjin no shirishiri, or shredded carrot. Japanese is full of onomatopoeic words, and shirishiri happens to be one of them. It indicates the noise of a carrot being peeled!
This Japanese recipe is from Okinawa. It’s so popular there that you can find a special grater called a ninjin shirishiri ki made just for this dish! You can use a large-holed grater or even a peeler, but if you like your carrots nice and crunchy, you’ll want to julienne them.
Yummy, healthy, nutritious and quick, you can’t go wrong with this Japanese recipe. Carrots bring provide vitamins and fibre, egg and tuna bring the protein, and katsuobushi deepens the flavour by adding umami. Serve it warm or cold, as a quick weeknight side dish or in a bento!
- 200 g carrot
- 1 can tuna
- 1 egg
- 1 tbsp soy sauce
- 2 tbsp katuobushi
- 「PREP」Peel and julienne the carrots into 5cm lengths. Drain the tuna. Lightly beat the egg in a bowl.
- Heat a pan to medium and add vegetable oil. Add the carrots and stir fry for a few minutes.
- Add the tuna and continue to stir fry. Add the soy sauce and beaten egg, stirring continuously.
- Add the katsuobushi and turn off the heat. Stir to mix in the fish flakes, then serve. Can also be served chilled or at room temperature.
Did you make this recipe?
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