About YUU日本語
Ninjin Shirishiri (Okinawan Carrot and Egg Stir-Fry)
Serves 2 · About 15 min
An Okinawan home dish: thin carrot strips stir-fried with tuna and bound with egg. The sweetness of the carrot comes out.
① Cut the carrot into thin strips→② Beat the eggs→③ Stir-fry the carrot→④ Add tuna and season→⑤ Set with egg
What to buy
Vegetables
Eggs & canned goods
Seasonings & dry goods
Check what you already have
Tap an item to check it off (checks clear when you close the page).
How to make it
1
Cut the carrot into thin strips
- Wash the carrot and peel it with a peeler. Cut off the top on the cutting board
- Cut into 5 cm lengths, then cut lengthwise into slices 2–3 mm thick. Lay them flat side down and cut into strips 2–3 mm wide
- You can use a julienne slicer if you have one. The last 3 cm or so can easily cut your fingers, so stop using the slicer and cut it with a knife
How to tell it's doneAll the carrot is in thin sticks.
2
Beat the eggs
- Crack 1 egg into a small bowl
- Mix with chopsticks as if cutting through the whites
How to tell it's doneNo lumps of egg white are left and it is all yellow.
3
Stir-fry the carrot
- Heat 1 tsp vegetable oil in a frying pan over medium heat
- Add the carrot and stir-fry, spreading it out with cooking chopsticks
How to tell it's doneThe carrot is soft and has shrunk a little. Eat 1 strip: no hard center is left.
4
Add the tuna and seasonings
- Add the tuna with the oil from the can
- Add 1/2 tsp dashi granules, 1 tsp soy sauce and a pinch of salt, and mix
How to tell it's doneThe tuna is broken up and mixed through all the carrot.
5
Set with egg
- Pour in the egg from step 2, circling it over everything
- Wait about 10 seconds without touching, then stir in big motions with cooking chopsticks
- Taste it. If the flavor is weak, add a pinch of salt
ReadyNo runny liquid egg is left, and yellow bits of egg cling to the carrot.
📚 Learn more about this dish
🥬 Ingredient guide
If it didn't work out
The carrot is hardNot stir-fried long enough in step 3. Stir-fry until you eat 1 strip and there is no hard center. The thinner you cut, the faster it cooks.
The egg did not mix with the carrot and became big lumpsYou poured the egg in one spot. Next time, circle it over the whole pan.
WateryThe tuna was packed in water, or you turned off the heat right after adding the egg. Stir until no liquid is left.
The flavor is weakAdd salt a pinch at a time, tasting each time.
Was this recipe helpful?
This site is free with no ads. If you like, you can support it with a tip.
☕ Send a tip Choose how many cups. Everything stays free to read.Made by YUU, a teen who loves cooking → About me