Ninjin Shirishiri
にんじんしりしり·(nin-jin shee-ree-shee-ree)
The American Uchinanchu Pantry (Foundations)
This is post-war Okinawan ingenuity on a plate—a humble, brilliant collision of island agriculture and the American canned goods that flooded the Pacific. The secret to grandmother's version isn't a rare island vegetable; it's the rough, ragged edges created by dragging standard supermarket carrots across a coarse grater so they act like sponges. Cooked low and slow in the oil straight from a tin of tuna, those ragged shreds transform from raw root into something sweet, deeply savory, and unmistakably like home.
Before you start
Coarsely grate the carrots to maximize flavor absorption.
Do not use a knife for clean julienne cuts; use the large teardrop holes of a standard box grater to create the rough, ragged edges that define the texture of this dish.
Ingredients
- medium carrots1 lb
- canned tuna packed in oil5 oz
- toasted sesame oil1 tbsp
- eggs2 large
- cooking sake1 tbsp
- soy sauce1 tsp
- kosher salt1/2 tsp
- katsuobushi1 tbsp
Method
- 01
Heat the oils in a large skillet or wok over medium heat.
Pour the oil directly from the can of tuna into the pan, leaving the fish in the tin for now, and add the toasted sesame oil.
- 02
Sauté the shredded carrots patiently to coax out their natural sweetness.
Add the carrots to the hot oil and cook for 3 to 5 minutes, tossing frequently, until they lose their raw, earthy smell and become deeply softened and vibrant.
- 03
Build the savory foundation with the tuna and seasonings.
Add the flaked tuna, salt, and sake, then drizzle the soy sauce around the edges of the pan so it slightly caramelizes before tossing it all together for another minute.
- 04
Softly bind the mixture with the beaten eggs.
Reduce the heat to medium-low, push the carrots aside to create a small well in the center, and pour in the eggs. Let them sit for a few seconds to form a soft curd, then gently fold everything together just until the eggs are set but still tender.
- 05
Garnish generously and serve immediately.
Transfer to a serving platter and top with a handful of katsuobushi.
Notes
Never drain the tuna oil.
That oil is the primary umami delivery vehicle and essential cooking fat; discarding it discards the soul of the dish.
From Cook Okinawan in America.