Ninjin Shirishiri (人参しりしり) is pan-fried julienned carrot with scrambled egg. It is originally a popular local dish from Okinawa, a very southern island in Japan. But Ninjin Shirishiri now is spread all over the country and became a side dish many people eat for meals and Bento lunch boxes.
Because it is such a simple dish of stir-fried vegetables, it could be a dish from anywhere not just Okinawa. What makes this dish Okinawan is the name, Shirishiri. Shirishiri means grated in Okinawa. We cut the carrot with a knife here, but it could be grated to make the same kind of shredded shape. Another Okinawan element is the ingredients in the dish. We used only carrot and egg in this recipe, but people in Okinawa often use canned corn beef, Spam, and tuna as well, which are popular foods there.
To make Ninjin Shirishiri is very simple, only taking a few minutes to cook. Just cook at medium low heat not to brown the carrots too much. If you like eggs, you can add one more. It is such a great side dish packed with nutrients, this can be always added to everyday meals and Bentos. There is no need to find exotic ingredients. Most likely, you already have them for the dish. Try this yummy Ninjin Shirishiri if you have a few minutes for cooking!
Ninjin Shirishiri (Pan-Fried Carrot) Recipe
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Ingredients
- 2 cups carrot julienned
- 1/2 Tbsp sesame oil
- 1 tsp Soy Sauce
- 1/2 Tbsp Sake
- 1/4 salt
- 1 egg beaten
Instructions
- Cut carrot into thin match sticks. Measure about 2 cups.
- Heat sesame oil in a frying pan at medium low heat. Add carrot and cook until tender, taking care not to brown too much. Add Soy Sauce, Sake, and salt, and cook for a minute.
- Add egg and stir like making scrambled eggs. When egg is set, remove from heat.
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