Ninjin Shirishiri
にんじんしりしり·(nin-jin shee-ree-shee-ree)
The American Uchinanchu Pantry: Foundations
If there is a dish that instantly transports an Okinawan American back to their grandmother's kitchen, it's Ninjin Shirishiri. Born out of post-war ingenuity, this humble stir-fry of island agriculture and American canned goods requires zero exotic ingredients. The magic is entirely in the technique: using a coarse box grater to create rough edges that turn the carrots into a flavor sponge, refusing to drain the umami-rich oil from the canned tuna, and patiently sautéing the root until its raw starchiness yields to an incredible, natural sweetness.
Ingredients
- carrots1 lb
- tuna packed in oil5 oz
- toasted sesame oil1 tbsp
- large eggs2 large
- cooking sake1 tbsp
- soy sauce1 tsp
- kosher salt1/2 tsp
- toasted white sesame seeds or dried bonito flakes1 tbsp
Method
- 01
Shred the carrots into coarse strips using the large teardrop holes of a standard box grater.
Do not worry about making them look perfect; the rougher the edges, the more savory oils the carrots will absorb.
- 02
Pour the oil from the tuna can and the toasted sesame oil into a large skillet over medium heat.
The tuna oil is your primary flavor base and umami vehicle, so never throw it away.
- 03
Add the shredded carrots to the heated oil and sauté patiently for 3 to 5 minutes.
Do not rush this step. Cook out the raw, earthy smell until the carrots become deeply softened, vibrant orange, and naturally sweet.
- 04
Add the flaked tuna, salt, sake, and soy sauce to the skillet.
Toss to distribute the fish evenly, breaking up any large chunks, and drizzle the soy sauce around the edges of the pan so it slightly caramelizes before hitting the vegetables.
- 05
Reduce the heat to medium-low, push the mixture to the edges to create a well, and pour in the beaten eggs.
Let them sit undisturbed for a few seconds to form a soft curd, then gently fold the carrots and eggs together until just softly set.
- 06
Remove immediately from the heat and transfer to a serving platter.
Garnish generously with toasted sesame seeds or bonito flakes, and serve hot or at room temperature.
From Cook Okinawan in America.