Okinawan Stir-fried Shredded Carrots

This recipe is so popular in Okinawa, that they even sell a carrot slicer specially made for it. If you don't have a slicer, just make medium-thin strips.

Okinawan Stir-fried Shredded Carrots
Photographed by Takeshi Noguchi


Recipe by
Eiko Oba

Easy

Vegetables

Eggs

340kcal

20minutes

Calorie count is per serving

Ingredients

  • 2 carrots (250 g)
  • 100 g pork belly (thinly sliced)
  • 2 eggs
  • [A]

    • 1 tbsp sake
    • 1/5 tsp salt
    • A pinch of pepper
  • 1/2 tbsp vegetable oil

Directions

1

Using a mandolin (or knife), cut the carrots into relatively thick shreds. Cut the pork belly into 2 cm strips. Beat the eggs.

2

Heat the vegetable oil in a frying pan placed over medium heat. Stir-fry the pork until it changes color. Add the carrots and continue to stir-fry until the carrots are tender. Add [A] in the order in which the ingredients are listed, and stir-fry to coat the pork and carrots.

3

Drizzle the eggs over the pan a circular motion. Fold the eggs over a couple of times until they are done.