Ninjin Shiri Shiri

Ninjin Shiri Shiri

This dish is actually an Okinawan dish.  I didn't realize this until my most recent visit to see my family.  My mom had an Okinawan tourist magazine that she had gotten on her last trip back home.  I was reading it and found out that this dish is from Okinawa.  I always just thought all Japanese people ate this.  I have always loved this dish.  It's so simple but full of flavor.  I don't make it often though because shredding the carrots is such a pain, but my husband just bought me a nice food processor and guess what?  Shredding is a piece of cake now! I love this dish because shredding the carrots allows the soy sauce to really soak in, but you can still really taste the sweetness of the carrots.  My son loved it and asked for more.  

1 bag of carrots, peeled and shredded

2 eggs

1-2 tbsp soy sauce

a pinch of dashinomoto (hon dashi) it is a seasoning made of dried fish 

1. In a large, non-stick wok on med. high heat, add shredded carrots and immediately start stirring.  

2. Add 1 tbsp soy sauce..continue to stir fry.  Add more if needed..you want to avoid adding too much and making the dish salty.  If that happens, add a bit of water to tone it down.  

3. Add a pinch of dashinomoto and continue stir frying. Stir fry until carrots are slightly tender.

4. Break two eggs into wok and immediately stir into carrots until eggs are all cooked.  Using chopsticks works well to make sure the egg breaks up nicely.  

Serve with Japanese white rice and a couple other small dishes like miso soup, fish, meat...whatever you like