Ninjin shirishiri（人参しりしり）
What kind of dish is Ninjin shirishiri?
carrot = ninjin shredded = shirishiri
Ninjin shirishiri is a dish made by thinly slicing carrots, shredding them, and stir-frying them with canned tuna.
Ninjin shiri shiri is one of Okinawa’s local dishes. “Shirisiri” means “shredded” in Okinawan dialect.
Carrots contain the highest amount of beta-carotene among all green and yellow vegetables. Beta-carotene helps protect the health of your eyes and skin. It also has antioxidant properties.
The absorption rate of the beta-carotene contained in carrots is increased by frying them in oil. It also eliminates the characteristic smell of carrots, making it easier to eat even for people who don’t like carrots.
It is a menu that maximizes the deliciousness and nutrition of carrots. There are many households that use it as a side dish in their regular meals and lunch boxes.
About mentsuyu（麺つゆ）
This Shiri Shiri recipe uses mentsuyu, so anyone can make it deliciously easily.
Mentsuyu is a versatile seasoning that is often used in Japanese households. It is used for a variety of dishes, including noodles, simmered dishes, and salads.
There are several types of mentsuyu, such as the non-concentrated type labeled “straight,” 2x concentrated, and 7x concentrated.
The mentsuyu used in this recipe is 2x concentrated (7.2g salt per 100ml).
If you don’t have mentsuyu, use 30g light soy sauce, 30g mirin, 2g dashi stock, and 50g sake.
In that case, use light soy sauce, as using dark soy sauce will discolor the carrots and eggs.
NUTRITION FACTS of Ninjin Shirishiri (Carrot And Tuna Stir-Fry Using Mentsuyu)
- 114 kcal
- Protein 6.7g
- Fat 7.1g
- Carb 6.4g
- Salt Equivalent 1.1g
INGREDIENTS for Ninjin Shirishiri (Carrot And Tuna Stir-Fry Using Mentsuyu) (7SERVINGS)
- 2 Eggs
- Sesame oil 4g
- Carrot 260g
- Canned tuna in oil 140g
- Water 100g
- Double concentrated mentsuyu 80g
- Roasted sesame 10g
Canned tuna comes in two varieties: aburazuke (soaked in oil) and mizuni (soaked in water). This dish tastes better if you use aburazuke (soaked in oil).
Ninjin Shirishiri (Carrot And Tuna Stir-Fry Using Mentsuyu) COOKING INSTRUCTIONS
- Beat the eggs thoroughly.
- Heat sesame oil in a frying pan and fry the eggs.
- Remove the scrambled eggs from the frying pan.
- Use a slicer to cut the carrots into 2mm pieces, then shred them.
- Put the carrots and canned tuna in a frying pan and fry briefly over medium heat. (If you are concerned about calories, avoid the oil and use only the tuna.)
- Add water and boil until the carrots are soft.
- Add the mentsuyu and simmer until the water evaporates.
- Turn off the heat and mix the eggs and sesame seeds together. (The eggs are added last to maintain a bright yellow color.)
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