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Carrot “Shiri-shiri” ｜ Our Regional Cuisines

  • Okinawa Prefecture

    Carrot “Shiri-shiri”

Carrot “Shiri-shiri”

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  • Carrot “Shiri-shiri”

  • Main lore areas

    All areas of the Prefecture

  • Main ingredients used

    Carrots

  • History/origin/related events

    Carrot “Shiri-shiri” is a dish made by stir-frying carrots grated in a “shiri-shiri” pan (a larger grater with a big hole in it), before adding eggs. It is known as a home-style dish throughout Okinawa Prefecture, and is also becoming popular in other Prefectures as well. In Okinawan dialect, “shiri-shiri” is a word that refers to the action of grating. It an onomatopoeia for the sound made when grating ingredients. In the Prefecture, carrots are grated using a specialized, large grater-like pan called a “shiri-shiri” pan. However, if no “shiri-shiri” pan is available, the carrots can simply be shredded. It is said that most households have a “shiri-shiri” pan in their kitchens. Incidentally, “shiri-shiri” pans can be used not just with carrots, but also with daikon radishes and green papayas. Carrot “Shiri-shiri” is colorful, beautiful, and nutritious, as well as being easy to make with simple, everyday ingredients, such as carrots and eggs. The sweetness of the carrots is brought out by stir-frying them. What’s more, the addition of eggs means that they have less of their distinctive smell, making the dish easy to eat for adults and children alike. Incidentally, Okinawa Prefecture boasts the largest consumption of carrots in Japan.

  • Opportunities and times of eating habits

    Carrot “Shiri-shiri” is eaten throughout Okinawa Prefecture as an everyday, home-style dish.

  • How to eat

    Peel the carrots and grate them with a “shiri-shiri” pan or a slicer. Because you will need to use force when you grate the carrots, their fibers will become soft and easy to stir-fry. If you do not have either a “shiri-shiri” pan or a slicer, simply cut the carrots into strips. Stir-fry the carrots in a frying pan with hot oil. When the oil has penetrated the whole pan, add broth, cover with a lid, and steam over low to medium heat. When the water has evaporated and the carrots have softened, season with salt and pepper to taste, pour in the beaten eggs and mix them in. Pork luncheon meat may be added instead of tuna.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)
    It is commonly made in homes and can also be enjoyed at restaurants throughout the Prefecture.

RECIPE

Ingredients (4 servings)

  • Carrots 250g
  • Eggs 2
  • Salt Just under 1 tsp.
  • Cooking oil 1 tbspn.

How to cook

  • 1. Peel the carrots and grate them with a “shiri-shiri” pan (or a normal slicer) (you can also just cut them into strips manually).

  • 2. Heat the oil in a frying pan, add the carrots from Step 1, add salt, and stir-fry until the carrots are soft.

  • 3. Beat the eggs into a uniform mixture, add them to the carrots, and mix them in until cooked.

provider : jyunko Ashitomi, Ryukyu Cuisine Researcher

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

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