Ninjin Shirishiri (Okinawan Carrot Stir-Fry)
Ninjin Shirishiri is a simple Okinawan carrot stir-fry made with julienned carrots, eggs, and a light soy sauce seasoning. This easy Japanese side dish uses everyday pantry ingredients and comes together in minutes. Slightly sweet, savory, and topped with sesame seeds and bonito flakes, it pairs perfectly with a bowl of warm white rice.
Servings: 4 people
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.