How to Cook Ninjin Shirishiri, Japanese Stir-Fried Carrots and Eggs - Okinawan Cuisine

    Last night, I cooked ninjin shirishiri (にんじんしりしり), which is famous Okinawan cuisine made from carrots, eggs and tuna. Ninjin (にんじん, 人参) means carrots in Japanese, and shirishiri (しりしり) menas shredding in Okinawan language.
    Okinawa prefecture is the southernmost prefecture of Japan. Before my husband and I got married, we traveled Okinawa once and enjoyed Okinawan cuisine there such as Okinawan soba noodles (ソーキそば) and umi budo (海ブドウ), and we also loved eating out at a popular Okinawan cuisine restaurant, Teaanda (てぃーあんだ), in Osaka. Okinawan cuisine is very healthy. During the summer, Okinawa is extremely hot and humid. Hot weather makes you loose your appetite. That's why people in Okinawa want to eat nutritious foods to maintain their health during hot days.
         Today, I'm going to share how to cook ninjin shirishiri with you.  :)

Ingredients (9 Servings)
1 Tablespoon of Vegetable Oil
9 Carrots (Grated or Shredded)
2 Cans of Tuna
3 Eggs (Beaten)
1 Tablespoon of Mentsuyu
Nip of Salt and Black Peppers


* I grated carrots in my food processor with a shredding disc. It was quick and easy to grating carrots!

Cuisinart 7 Cup Food Processor

1. Heat oil in a frying pan over high heat. Stir-fry carrots.

2. When carrots are cooked, add tuna. Stir them thoroughly.

3. Add egg and stir them thoroughly.

4. When egg is fully cooked, season it with mentsuyu. Add salt and pepper according to your taste.

5. Serve and enjoy!

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