Ninjin Shirishiri (Okinawan Carrot and Egg Stir-Fry)
Quick answer
- Total time
- 20 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 4
About this dish
With only carrot, egg, salt, and oil in the pan, how the carrot is cut decides most of the result.
Read more
A coarse shirishiri grater or julienne slicer gives long strands of 4 to 5 cm that still have some bite after cooking; finely grated carrot goes soft and loses that texture. The egg ends up in loose, fluffy clumps tangled between the strands rather than a smooth scramble.
Ingredients
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Instructions
- 1
Wash the carrot and peel it thinly if needed.
Use a coarse shirishiri grater or julienne slicer to make slender strands about 4 to 5 cm long. Switch to the safety holder as your hand approaches the blade.
- 2
Crack the two eggs into a bowl and beat until the whites and yolks are evenly combined.
Check for shell fragments and do not leave the eggs at room temperature for an extended period while the carrot cooks.
- 3
Heat a skillet over medium heat and add the oil.
Add the carrot and salt, spread the strands out, and stir-fry for 5 to 6 minutes while turning the bottom layer upward. Continue until the carrot bends easily and its orange color deepens.
- 4
Pour the beaten eggs broadly over the carrot and leave undisturbed for about 10 seconds.
Once the edges begin to set, fold the carrot and egg together in broad strokes for 1 to 2 minutes, until no liquid egg remains, then divide among four plates.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
琉球料理研究家 安次富順子 · Checked: 2026-08-11
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