We are making Ninjin Shirishiri, Okinawan home cooking. We highly recommend this for people who don’t like carrot.
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Ingredients
120 g Carrots approx. 120g/4.2 oz per carrot 40 g Packaged Tuna in oil 1 Egg Salt 1 tsp Sesame Oil 1/2 tsp Soy Sauce Salt 3 tbsp Katsuobushi (Bonito Flakes) optional
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
* The ingredients contain Amazon affiliate links.
Instructions
- 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.
Recipe Notes
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.
I made this tonight and it was great. My mother-in-law had a third helping of it! (I think she really liked it!)
Very glad to hear that you and your mother-in-law enjoy the ninjin shirishiri!🥕 Thank you so much for trying our recipe.😋