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.
Ninjin No Shirishiri
- 200 g carrot
- 1 can tuna
- 1 egg
- 1 tbsp soy sauce
- 2 tbsp katuobushi
- 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.