This simple, healthy side dish features crunchy carrots with yummy tuna and egg for extra protein. Katsuobushi deepens the flavour by adding umami. Great for a quick weekday side dish, and make some extra for your bento!
In Japanese, this dish is called ninjin no shirishiri, or shredded carrot. Shirishiri is an onomatopoeic word indicating the noise of a carrot being sliced into strips with a grater. This Japanese recipe is from Okinawa, where it’s so popular 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.
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.