‘Shiri Shiri Carrots’ is originated in Okinawa Island in Japan. ‘Shiri Shiri’ means thinly sliced strips of vegetables in Okinawan language. I always cook this dish with Dashi Powder and a little bit of Soy Sauce. Today I cooked it with Butter and Garlic, and seasoned with Salt & Black Pepper only. It was delicious. So simple, so easy and very nutritious.


4 Servings


2 large Carrots *about 300g
1-2 cloves Garlic *finely chopped
30g Butter *OR 2 tablespoons Oil of your choice
1 can (95g OR 180g) Tuna *Today I used Tuna in Springwater
1/4 teaspoon Salt *OR as required
Ground Black Pepper
2 Eggs & 1 pinch Salt *lightly whisked

  1. Slice Carrots into thin strips. Whisk Eggs and season with 1 pinch Salt.
  2. Melt Butter in a frying pan over medium hight heat, cook Carrot and Garlic until it stared softening. Add drained Tuna and continue cooking, stirring, for a few minutes. Season with Salt & Black Pepper.
  3. Then add Egg, and cook, stirring continuously, until Egg is cooked. Sprinkle with extra Black Pepper if you like it, and serve. *Note: You may wish to add some chopped Parsley OR Herbs of your choice.