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
1 tin of tuna (if you are using tuna stored in oil, make sure you throw away all the oil before using it)
2 tsp sugar
1 tsp fish stock powder
2 tsp soy sauce
1 tbs sesame oil
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!!