Friday, 9 November 2012

Ninjin Shirishiri or Braised and Sliced Carrots

Ninjin Shirishiri or Braised and Sliced Carrots

This wonderful Japanese dish originated from Okinawa, a small Japanese Island in the South Western corner of Japan. This easy to prepare dish get it's origin from two Japanese words. Ninjin in Japanese means Carrots and Shirishiri means to slice thinly.When I first had a taste of this dish at a Japanese food festival, I fell in love with it instantly. Only Japanese chefs know how to make simple things taste so special. This dish is no exception. Try t out at your kitchen and your children are sure to love this new version of the good old carrot.

Preparation Time : 10 minutes
Cooking Time      :  6 - 8 minutes
Difficulty              :  Very Easy
Serves                  :  4

Ingredients : 

  • 400 grams large Carrots
  • 2 Eggs
  • 1/2 tablespoon Soy Sauce
  • 1/2 teaspoon Bonito Soup Stock Powder (optional)(you can find them in supermarkets in all mega cities) 
  • Salt to taste 
  • 1 1/2 tablespoons Soy Oil


    Method :

     1) Slice the carrot with a slicer into thin strips. Or slice with a food processor and cut into julienne strips as shown in the picture.

     2) Beat the eggs in a medium dry bowl. Beat till forthy and set aside.

     3) Heat a frying pan on a medium flame and add in the soy oil.

     4) Saute the carrot strips for a couple of minutes.

     5) After they become soft but not totally wilted, add the soy sauce, salt, and bonito soup stock powder (optional).

     6) Now add the eggs and stir.

     7) After the eggs harden,which will take another 2 - 3 minutes, remove from the heat.
     8) Ninjin Shirishiri is ready to be served. Serve it hot as a side dish to any rice dish or soup. You can also decorate it with finely chopped green onions.

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