Carrot shirishiri, or ninjin-shirishiri(ニンジンシリシリー), is a simple Ryukyuan dish of sauteed, julienned carrots. Usually miso is added for seasoning, and island tofu, or shima-dofu(島豆腐), adds a signature Ryukyu texture.

The name shirishiri(シリシリー) comes from the sound of cutting carrots into thin pieces with a grater. Prepare the carrots by first peeling them, then grating, shaving, or slicing them into small pieces.

Massage the grated carrots with salt to help soften their texture. After rinsing and removing excess moisture the carrots are ready to cook. Saute the carrots with sesame until they are cooked, then mix in island tofu and season. The finished dish should be neither dry nor soupy.

Recipe

Ingredients

• 8 carrot, peeled and julienned
• 1 tbsp salt
• 2 tbsp sesame seed
• ½ block island tofu or extra-firm tofu (optional)
• ¼ cup dashi or water
• 1 tbsp miso or soy sauce
• 1 green onion, chopped (optional)

Directions

• massage carrot with salt
• let sit 5-10 minutes
• rinse and drain and pat dry
• saute sesame seed, carrot until cooked
• add tofu
• add dashi, miso
• stir until done
• garnish with green onion
• serve