We are using this special tool to shred the carrot but you can also chop it with a knife. Place the shiri-shiri-ki, or Okinawan grater into a large bowl. Hold the carrot upside down and grate it into thin strips. Shiri-shiri means grating in the Okinawan dialect and it probably comes from the sound.
Be careful not to hurt yourself when the carrot gets too small. Using this tool makes rough uneven cuts, allowing it to absorb the seasonings later and helps to soften the carrot.
Use a knife to slice the rest of the carrot. Stack the slices and chop them into thin strips.
And now, let’s make the ninjin shirishiri. First, put the oil of the canned tuna into a pan and add the sesame oil. Turn on the burner, heat the oil mixture and then swirl to coat the pan with the oil.
Place the grated carrot into the pan and stir-fry with kitchen chopsticks.
Adding a small amount of water will help the carrot cook quickly. Continue stirring until the carrot softens.
Add the canned tuna, crumble it into small pieces with the chopsticks and then distribute it evenly.
Season with the soy sauce and a sprinkle of salt and continue to stir-fry.
Next, add a pinch of salt to the egg, lightly beat it in a bowl with chopsticks and pour onto the carrot mixture.
Loosely distribute the egg in the pan.
Finally, add the bonito flakes, lightly stir and turn off the burner.
Quickly place the ninjin shirishiri onto a plate.
This quick and easy recipe is visually appealing and can be a great side dish for a bento lunchbox. To use it as a bento side dish, please make sure to cook the egg thoroughly.
You can also substitute tube-like chikuwa fish cake for the canned tuna.