This incredibly satisfying Ninjin Shirishiri, featuring pork and egg, is a masterpiece by Chef Masahiro Kasahara. The coarsely chopped carrots bring out their natural sweetness, making it a perfect match for both rice and drinks. It's also great for bento boxes. Try this easy-to-make dish!
Ingredients
Main Ingredients (2-3 servings)
- Pork Belly Slices 200g
- Carrot 1 pc
- Nira (Garlic Chives) 1/3 bunch
- Egg 1 pc
- Vegetable Oil 1 tbsp
- Salt (to taste)
Seasonings
- [A] Cooking Sake (Rice Wine) 2 tbsp
- [A] Soy Sauce 1.5 tbsp
- [A] Sugar 1 tbsp
Steps
- Shred 1 carrot using a slicer or knife. (Key Tip!) Chopping coarsely allows the flavors to penetrate better, resulting in a more delicious dish.
- Cut 1/3 bunch of nira into 5cm lengths. If the roots are thick, slice them lengthwise with a knife.
- Cut 200g of pork belly slices into 1cm pieces. Loosen them slightly before stir-frying.
- Lightly beat 1 egg.
- Heat 1 tbsp of vegetable oil in a frying pan over medium heat and stir-fry the pork belly slices.
- Season the pork with a pinch of salt for basic flavor.
- Once the pork changes color, add the chopped carrots and stir-fry until softened.
- Add 2 tbsp of Cooking Sake (Rice Wine), 1.5 tbsp of Soy Sauce, and 1 tbsp of Sugar. Stir-fry to coat everything evenly with the sauce.
- Add the chopped nira and stir-fry briefly. (Key Tip!) Nira should be stir-fried only briefly to maintain its color and aroma.
- Pour in the beaten egg and cook while stirring until set.
- Once the egg is cooked, transfer to a serving dish.
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