I recently discovered that this dish is originated in Okinawa Island in Japan, and the dish has its name. ‘Shiri Shiri’ means thinly sliced strips of vegetables in Okinawan language. ‘Shiri Shiri’ Carrot are stir-fried with Tuna and Egg, then seasoned with Salt, or Soy Sauce if you prefer.

My daughter, who is a big fan of spicy South East Asian food, says that this dish tastes bland and it needs something else, maybe Chilli, Garlic or herbs. However, for me, this simple dish tastes just right. The dish reminds me what my mother used to cook when I was a child.


4 Servings


2 large Carrots *about 300g
1 to 2 tablespoons Canola Oil
1 canned Tuna *95g OR 180g, drained
1/4 teaspoon Dashi Powder
1/4 teaspoon Salt
2 Eggs & 1 pinch Salt *lightly whisked
Soy Sauce

  1. Slice Carrots into thin strips.
  2. Heat Oil in a frying pan over hight heat, cook Carrot until it started softening. Add drained Tuna and continue cooking, stirring, for a few minutes. Season with Dashi Powder and Salt.
  3. Then add Egg and cook, stirring continuously, until Egg is cooked. Drizzle some Soy Sauce over if you like.