Ninjin Shirishiri is a simple and delicious Okinawan dish made with shredded carrots stir-fried in oil.
It’s often flavored with soy sauce and sometimes includes egg or tofu, but vegan versions are just as tasty. Quick to make and full of natural sweetness, it’s a healthy side dish that pairs well with rice.
Table Of Contents
Ingredients
- Carrots (about 300g)
- Tofu: 200g
- Soy sauce: 1 tablespoon
- Mirin: 1 tablespoon
- Sesame oil: 1 tablespoon
- Dashi (optional): 1 tablespoon
- Sesame seeds (optional)
Instructions
- Wash the carrots, peel them, and slice them thinly.
( I did not cut them thinly but traditionally we need 🫶) - Heat sesame oil in a frying pan and stir-fry the carrots. Cook over medium heat until the carrots become tender.
- Add the tofu to the pan and continue stir-frying, breaking up the tofu as you go.
- Add mirin, soy sauce, and dashi (if using) to the pan and mix everything together until well combined.
- Remove from heat and sprinkle sesame seeds on top to finish.
VIDEO: Watch How to Make It
https://www.instagram.com/p/C4aXf6bpz9z/?locale=ja_JP
Point
- Use a slicer or grater to shred the carrots quickly and evenly.
- Cook over low to medium heat to bring out the carrot’s natural sweetness.
- Keep the seasoning simple—just a little soy sauce or salt works beautifully.
- Sprinkle sesame seeds on top for extra aroma and flavor.
