Chef Kou Kentetsu shares his recipe for Ninjin Shirishiri, a classic Okinawan home-style dish. Despite its simplicity, it boasts a deep flavor profile packed with the sweetness of carrots and the umami of bonito flakes. It's perfect for meal prep and a dish that will make you want to eat more rice. Try this exquisite carrot dish that's easy to make and brightens up your table.
Ingredients
Main Ingredients (2 servings)
- 1 Carrot (approx. 180g)
- 2 Eggs
Seasonings
- 2 tbsp Sesame Oil
- 1 tbsp Sesame Oil
- Pinch of Salt
- 1/4 to 1/3 tsp Salt
- 5g Bonito Flakes (Katsuobushi)
Steps
- Thinly slice 1 carrot (approx. 180g).
- Finely julienne the thinly sliced carrots. (Tip: The thickness and shape don't need to be uniform.)
- Heat 2 tbsp sesame oil in a frying pan.
- Add the julienned carrots to the hot pan and stir-fry until softened and sweet.
- Lightly beat 2 eggs with a pinch of salt.
- Continue to stir-fry the carrots until they glisten, soften, and develop sweetness. (Tip: Taste occasionally to check for sweetness.)
- Add 1/4 to 1/3 tsp salt and 5g bonito flakes (Katsuobushi) to the stir-fried carrots and mix well to allow the flavors to meld. (Tip: Seasoning well with salt and bonito flakes is crucial for capturing the authentic Okinawan umami.)
- Push the stir-fried carrots to one side of the pan and heat a small amount of sesame oil in the empty space. (Tip: Cooking the carrots and eggs separately before mixing results in a beautiful presentation.)
- Pour the beaten eggs into the hot sesame oil and cook until just set. (Tip: Tilting the pan towards you can help with cooking.)
- Once the eggs are semi-cooked, gently mix them with the carrots, ensuring they cook through without breaking apart too much. (Tip: Cooking the eggs thoroughly creates a beautiful contrast with the carrots.)
- Transfer to a plate and serve. Enjoy!
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