Japanese Ninjin Shirishiri - Okinawan fried carrot and egg
Easy to make Ninjin Shirishiri is a healthy and tasty side dish from Okinawa made of sauteed carrots and scrambled eggs.
Servings: 4 people
Calories: 77kcal
Equipment
Ingredients
- 4 carrots 2 cups when sliced
- 1 egg
- 1 tablespoon sesame oil
- 1 tablespoon Soya sauce
- ½ tablespoon cooking sake
Instructions
- Cut the carrots into thin matchstick-like strips, either by finely julienning them or using a shirishiri grater if available.
- 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.
- 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.
- 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.
Nutrition
Serving: 150g | Calories: 77kcal | Carbohydrates: 6g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 41mg | Sodium: 309mg | Potassium: 220mg | Fiber: 2g | Sugar: 3g | Vitamin A: 10250IU | Vitamin C: 4mg | Calcium: 27mg | Iron: 0.5mg