Tender egg with a savory twist – perfect for meal prep or lunchboxes!
"Carrot Shirishiri" is a regional dish originating from Okinawa Prefecture, featuring thinly shredded carrots stir-fried with eggs. The term "shirishiri" in Okinawan dialect refers to the action or sound of grating, and carrots are characteristically grated into long, fine strands using a special grater called a "shirishiri-ki." Shirishiri-ki are commonly found in many Okinawan households and are used for grating not only carrots but also daikon radish and green papaya.
Carrot Shirishiri can be easily made with simple ingredients like carrots and eggs, and it's a popular everyday side dish thanks to its vibrant color and good nutritional balance. Stir-frying brings out the sweetness of the carrots, and combining them with egg results in a mild, pleasant flavor that is easy for both children and adults to enjoy. Today, it's widely prepared in households outside Okinawa Prefecture and has established its status as a classic Japanese dish, even appearing in school lunches.
This simple “shirishiri”-style carrot stir-fry uses an entire can of tuna for a hearty, flavorful side dish.
Delicious as a side, in lunchboxes, or for meal prep.
The scrambled egg is cooked separately and added at the end to preserve its soft texture — giving it that satisfying “egginess” you’ll love.
5 minutes
Rinaty
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 1 small carrot
- 1 can tuna in oil
- 1 egg
- 1/2 tbsp. sesame oil
- A1 tsp. soy sauce
- A1 tsp. mirin
- A1 tsp. sugar
- A1/2 tsp. hondashi (Japanese soup stock granules)
INSTRUCTIONS
- 1
Prepare Ingredients
Peel and julienne the carrot. Beat the egg in a small bowl.
- 2
Scramble the Egg
Heat sesame oil in a small frying pan over medium heat.
Pour in the beaten egg and scramble gently. Once softly set, transfer to a separate plate.
- 3
Cook the Carrot and Tuna
In the same pan, add the oil from the canned tuna along with the julienned carrot.
Stir-fry for 2–3 minutes until the carrot begins to soften and change color.
Add the tuna and continue to stir-fry.
- 4
Season and Finish
Add all ingredients from the A seasoning mix. Stir to combine.
Return the scrambled egg to the pan and gently mix everything together.
Serve warm or let cool for bento lunches or storage.
RecipeID
186
Tips & Notes
For best texture, cook the egg separately and mix it in at the end.
Keeps well for up to 4 days in the refrigerator.
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About Me I was born and raised in Fukuoka in 1995. I love discovering delicious food just as much as I love eating it! As of January 2025, I’m grateful to have around 850,000 followers on Instagram—thank you so much for your amazing support. My Recipe Philosophy Through cooking, I hope to share many moments of happiness. Whether you’re someone who cooks daily for your family despite a busy schedule, or someone who wants to prepare a delicious meal for a loved one, I want my recipes to be your go-to. I focus on recipes that are easy to make using familiar ingredients and everyday seasonings found in any home. My dishes are not so much “fancy” in flavor as they are warm, home-style meals—simple, quick, and budget-friendly. I would be delighted if my recipes could bring a small sense of warmth and joy to both those who cook and those who eat. The happiness of making something tasty, the joy of hearing “It’s delicious!”, the smiles around the dining table, and the fun of cooking together with children—these are the heartwarming little moments I hope to deliver through my cooking."