Ninjin Shirishiri Recipe Video
Ingredients
| Carrot | 120 Gram | |
| Canned tuna in oil | 40 Gram | |
| Egg | 1 | |
| Sesame oil | 1 Teaspoon | |
| Soy sauce | 1⁄2 Teaspoon | |
| Salt | To Taste | |
| Bonito flakes | 3 Tablepoons (optional) |
Nutrition Facts
Serving size
Calories 145 Calories from Fat 65
% Daily Value*
Total Fat 7 g11.1%
Saturated Fat 1.5 g7.3%
Trans Fat 0 g
Cholesterol 109.3 mg36.4%
Sodium 411.5 mg17.1%
Total Carbohydrates 6 g2%
Dietary Fiber 1.7 g6.8%
Sugars 3.1 g
Protein 15 g30.5%
Vitamin A 203.2% Vitamin C 5.9%
Calcium 3.6% Iron 5.2%
*Based on a 2000 Calorie diet
Directions
1.Grate half of the carrot and slice the remaining carrot.
MAKING
2.Take a pan and add the oil of the canned tuna and sesame oil.
3.Place the grated carrot into the heated oil and stir fry with the kitchen chopsticks.
4.Add small amount of water so that the carrot cooks quickly. Continue stirring until the carrot softens.
5.Add the canned tuna and mix well with the carrot.
6.Season with soy sauce and sprinkle salt.
7.Beat the egg and add pinch of salt.
8.Add the beaten egg to the carrot mixture and then bonito flakes.
9.Lightly stir them.
SERVING
10.Empty the dish on a serving plate and serve immediately.
TIPS
Make sure to cook eggs properly.
Chef
