Easy to make Ninjin Shirishiri is a healthy and tasty side dish from Okinawa made of sauteed carrots and scrambled eggs.

This is another dish from the series on Okinawa Blue Zone, where we are inspired by their lifestyle and recipes that help Okinawan residents live longer and healthier lives than people in other parts of the world. Carrots appear in all kinds of Okinawan dishes.

Ninjin Shirishiri, featured in a collection of over 30 Okinawan recipes, is simple to make. I am always amazed that such simple ingredients can create something delicious and nutritious. Although it is typically served as a side dish, I enjoyed it as a main course, and I fell in love with it! Let’s take a look at how it’s made…

What is Ninjin Shirishiri?

Ninjin Shirishiri is a traditional Okinawan dish with finely shredded carrots (ninjin) and scrambled eggs as its main ingredients. The term “Shirishiri” come from the sound that is made when slicing or grating carrots using a specific type of grater in Okinawan dialect. Scrambled eggs are mixed with the shredded carrots, providing a source of protein and adding richness to the dish. This great side dish can also serve as a breakfast.

Why do you like this carrot and egg side dish?

Longevity Recipe: Ninjin Shirishiri is a staple in Okinawan households and reflects the simplicity of Okinawan cuisine. It has all parameters of recipe for longer and healthier live that Okinawa is known as a “Blue Zone,”
Nutritious: Carrots are rich in beta-carotene, vitamins A and K, and fiber, making this dish not only delicious but also very nutritious. The eggs provide high-quality protein and essential amino acids.
Versatile: In this ninjin Shirishiri recipe, we used just carrot and egg, but Okinawans often add canned corn beef or tuna.
Delicious: one more dish that is yummy, quick and easy

Tools

Shirishiri Grater: While you can use a standard grater, slicer, shredder or sharp knife, the traditional shirishiri grater has larger holes that are ideal for achieving the perfect texture for the carrots.

Ingredients

carrots

To make this recipe authentic, you should finely julienne or shred the carrots into thin strips, ideally using a shirishiri grater, although it’s not absolutely necessary. You will need approximately 2 cups for 4 people when sliced. This recipe is great if you have an abundance of carrots in your fridge; you can make it in advance as it is also delicious cold. If you enjoy carrot recipes, you must try this orange carrot soup.

For a different twist, you might also enjoy this honey roasted carrots in the air fryer.

egg

They are a good source of protein, go for organic, if possible.

sesame oil

adds a nutty aroma and flavor when sautéed the carrots.

However, you can use other vegetable oil instead.

soya sauce

adds an umami flavor and nicely complements the sweetness of the carrots. For a gluten-free option, use tamari or coconut aminos instead of regular soy sauce.

cooking sake

I like to use cooking sake when making japanese dishes, also used in miso aubergine. If cooking sake is unavailable, substitute with a splash of rice vinegar or dry white wine.

Carrot Shirishiri Recipe

First step: Cut the carrots

Cut the carrots into thin matchstick-like strips, either by finely julienning them or using a shirishiri grater if available.

Second step: make pan-fried carrot

Heat 1 tablespoon of sesame oil in a frying pan over medium heat. Add the carrots and stir-fry until they are tender but not overly browned, approximately 5-7 minutes. Stir in the soy sauce and cooking sake, allowing them to cook with the carrots for an additional minute.

Third step: Make scrambled eggs

In a separate pan, heat the remaining teaspoon of sesame oil over high heat. Pour in the beaten eggs and stir continuously until they are fully scrambled and cooked through.

Fourth step: Combine and serve

Mix the carrot with scrambled eggs thoroughly in the pan. Adjust the seasoning with salt and pepper and serve warm as a side dish, breakfast, or light main course.