Ninjin shirishiri is an Okinawan dish that was taught to me by one of my best friends who used to live with us. Ninjin means carrot and shirshiri refers to the way it’s shredded. It consists of shredded carrot and egg, but I have also added tuna to make it a bit more substantial (leave it out if you’re vegetarian for an equally delicious dish!). Due to the simple ingredient list, it is super fast to make, plus is very healthy and a great one for the kids to get them to eat carrot without them even thinking about it! It’s full of vitamin A, which is good for your eye sight
Ingredients
2-3 carrots
1 tin of tuna (if you are using tuna stored in oil, make sure you throw away all the oil before using it)
1 egg
2 tsp sugar
1 tsp fish stock powder
2 tsp soy sauce
1 tbs sesame oil
Step 1
Finely shred the carrot, then heat the sesame oil and fry the carrot over medium heat. Stir in the sugar, fish stock, soy sauce, egg and finally the tuna and stir fry for 10 minutes. That’s it!!
Hi, how many servings are there in this recipe? The one bowl you showed or is this only a portion?
3-4 people if served as an appetizer.
My boyfriend (he’s half Japanese, his mom is full!) cooked this for me once! It was extremely good.
I was very impressed with how it tastes. And for all health nuts out there like me, it’s not bad for you at all and it’s very filling!
Thanks for the comment! My husband is also half Japanese – his mother Japanese and father English.
I’m thinking maybe I should do more vegetarian recipes like this on the site… what do you think?
I often cook ninjin shiriri after finding this recipe and it’s so good! Sometimes I also add strips of zucchini or mushrooms (and tuna – yum!)
My boyfriend’s Japanese and I love Japanese food so I am always trying to find yummy accessible recipes to make. And your website is a big help.
Arigatou gozaimasu!
Dou itashimashite Sally (you’re welcome!) thanks for the wonderful comment too