This is a very simple and super easy yet very iconic Okinawan carrot dish. The term Shiri-shiri refers to the shredding sound of carrots using a Shiri-shiri-ki (Okinawan vegetable shredder). When shredded carrots are heated, it releases amazing natural sweetness even without adding sugar or mirin. It’s the best if you are seeking a healthy and delicious dish or want to add one more dish to your meal.
-INGREDIENTS- (serves 4)
2 large carrots
2 eggs, beaten
1 heap tsp Hondashi (Bonito stock powder)
1 tbsp soy sauce
2 tbsp vegetable oil
1. Peel and shred up the carrots using a Shiri-shiri-ki (Okinawan vegetable shredder), or a cheese shredder, on the lager shredding holes. (Knife-julienned carrots work as well, but to get the Shiri-shiri texture and the sweetness of the carrots, use of either one of those shredder is absolute recommendation)
2. Heat the oil in an nonstick pan on a medium heat. Add the carrots and sweat until they wilt down. Add the Hondashi and soy sauce, and keep stirring until the carrots are tender; adjust the heat if it’s either too strong or too weak.
3. Pour over the beaten eggs and turn of the heat. Let it sit until the eggs set. Give it a gentle stir to break the eggs apart.