Okinawa's classic local cuisine
Ingredients (for 2 people)
| Tuna (1 can) | 60g |
| Carrots |
1 medium |
| salt | A little |
| pepper | A little |
| Japanese-style granulated soup stock | 1/2 teaspoon |
| soy sauce | 1 teaspoon |
| egg | 1 piece |
| Versatile green onions | Appropriate amount |
How to make it
1. Peel the carrots and cut them into thick slices .
② Put the tuna and oil into a frying pan, add ① and fry over heat.
③ Add the Japanese-style dashi stock granules and soy sauce, and season with salt and pepper.
4. Beat the eggs and add them to 3. Stir with chopsticks until they resemble scrambled eggs, then serve in a serving dish.
⑤ Sprinkle with finely chopped green onions and it's done.
Key points of shirishiri carrots
Carrots are more easily absorbed when fried in oil than when eaten raw.
By shaving carrots with Ninjin Sanmai, the cut edges of the carrots become jagged, allowing the flavor to penetrate more easily.
"Shiri-shiri" is an Okinawan dialect word meaning thinly sliced.
