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.
Photographed by Takeshi Noguchi
Calorie count is per serving
- 2 carrots (250 g)
- 100 g pork belly (thinly sliced)
- 2 eggs
- 1 tbsp sake
- 1/5 tsp salt
- A pinch of pepper
- 1/2 tbsp vegetable oil
Using a mandolin (or knife), cut the carrots into relatively thick shreds. Cut the pork belly into 2 cm strips. Beat the eggs.
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.
Drizzle the eggs over the pan a circular motion. Fold the eggs over a couple of times until they are done.