Today I tried an Okinawan recipe called ninjin shirishiri. I’ve eaten it several times at an
Today I tried an Okinawan recipe called ninjin shirishiri. I’ve eaten it several times at an Okinawan bar in my neighborhood and really liked it, so I found this recipe online: http://cookpad.com/recipe/324695 It turned out tasty, but really sweet! I think the recipe writer may have been using smaller carrots than I was. Next time I make it, I’ll probably use only two carrots (the three I grated were actually a little difficult to saute, since they filled up the whole frying pan almost to overflowing!). As it is, I have over half of the stuff left, so I think when I reheat it I’ll add another can of tuna and perhaps another egg as well. Here’s my translation of the recipe, with my suggestions in brackets: Ninjin Shirishiri 3 carrots [or two large ones] 1 80 oz can tuna [or a larger can; more can’t hurt!] 1 or 2 eggs [again, I think more is better!] 1 to 2 tsp salad oil salt and pepper 1 tsp or so mentsuyu (麺つゆ) Break and stir eggs, and peel and grate carrots. Dump the oil from the tuna can into a frying pan. If there isn’t enough oil in the pan to saute the carrots in, add some salad oil. Saute carrots until they start to turn soft, and then add the tuna. Add the stirred up eggs, mixing them in well with the carrots and scrambling them together. When the eggs are cooked, add salt, pepper, and mentsuyu to taste. -- source link
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