Ninjin Shirishiri (Okinawan Carrot Stir-Fry) is a simple Japanese side dish made with basic ingredients you probably already have in your kitchen. Don’t let the simplicity fool you — it’s surprisingly flavorful and especially good with a bowl of hot white rice. I learned this recipe from a friend from Okinawa, Japan’s southernmost islands, where this comforting carrot stir-fry is a popular everyday home-cooking dish.
Ingredients
- Carrots: 2 medium (about 200 g / 7 oz), julienned 3mm-5mm
- Eggs: 2
- Salt and Pepper: a pinch
- Soy sauce: ½ Tbsp
- Mirin: ½ Tbsp
- Dashi powder: ½ tsp (optional)
- Roasted sesame seeds: 1 tsp
- Neutral oil: ½ tablespoon (olive, avocado etc.)
- Sesame oil: ½ Tbsp
For garnish (optional)
- Bonito flakes: 1 Tbsp
- Chopped green onion: as needed
Step-By-Step Instructions
1. Prepare the seasoning
In a small container, combine soy sauce, dashi powder, and mirin. Mix well and set aside.
2. Cut the carrots
Julienne the carrots into thin strips about 3–5 mm thick. You can use a slicer or cut them into thin matchsticks with a knife.
3. Prepare the eggs
In a bowl, beat the eggs and season lightly with salt and pepper.
4. Stir-fry the carrots and add the seasoning
Heat a sauté pan over medium-high heat. Add the neutral oil and sesame oil, then add the carrots and stir-fry for 2–3 minutes, until slightly softened. Pour the prepared seasoning mixture into the pan and stir well so the carrots are evenly coated.
5. Add the eggs and sesame seeds
Push the carrots to one side of the pan. Pour the beaten eggs into the empty side and gently stir with a spatula. When the eggs are soft and slightly set, mix them together with the carrots, then add the roasted white sesame seeds and stir to combine.
6. Finish and garnish
Transfer to a serving plate and top with bonito flakes and chopped green onion if desired.
Top Tip
- Dashi powder is optional: Dashi powder can be skipped if you don’t have it. The dish will still taste great without it, but adding it gives the stir-fry extra depth of flavor and umami.
- Try it with tuna: Canned tuna is a popular variation of ninjin shirishiri in Okinawan home cooking. Simply add drained tuna when stir-frying the carrots.
FAQ
“Shirishiri” refers to the Okinawan method of shredding vegetables into thin strips. The name is believed to come from the sound made when vegetables are grated or sliced. “Ninjin” means carrot in Japanese, so ninjin shirishiri simply refers to shredded carrot prepared in this Okinawan style.
Ninjin Shirishiri (Okinawan Carrot Stir-Fry)
Ingredients
- 2 Carrots / 200g or 7 oz
- 2 Eggs
- a pinch Salt and Pepper
- ½ tablespoon Soy sauce
- ½ tablespoon Mirin
- ½ teaspoon Dashi powder / optional
- 1 teaspoon Roasted sesame seeds
- ½ tablespoon Neutral oil / olive oil, avocado oil etc.
- ½ tablespoon Sesame oil
For garnish
- 1 tablespoon Bonito flakes
- Chopped green onion / as needed
Instructions
- Prepare the seasoningIn a small container, combine soy sauce, dashi powder, and mirin. Mix well and set aside.
- Cut the carrotsJulienne the carrots into thin strips about 3–5 mm thick. You can use a slicer or cut them into thin matchsticks with a knife.
- Prepare the eggsIn a bowl, beat the eggs and season lightly with salt and pepper.
- Stir-fry the carrots and add the seasoningHeat a sauté pan over medium-high heat. Add the neutral oil and sesame oil, then add the carrots and stir-fry for 2–3 minutes, until slightly softened. Pour the prepared seasoning mixture into the pan and stir well so the carrots are evenly coated.
- Add the eggs and sesame seedsPush the carrots to one side of the pan. Pour the beaten eggs into the empty side and gently stir with a spatula. When the eggs are soft and slightly set, mix them together with the carrots, then add the roasted white sesame seeds and stir to combine.
- Finish and garnishTransfer to a serving plate and top with bonito flakes and chopped green onion if desired.
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