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Carrot Shirishiri | Transcription of the recipe by Ryuji's buzz recipe, a cooking researcher

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Cooking expert Ryuji's buzz recipe

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Ingredients

Carrots : 1 bottle (about 170g)
卵 : 1個
ツナ缶 : 1缶
水 : 大さじ1
黒胡椒 : 適量
（A）白だし : 小さじ1/2
（B）白だし : 小さじ2
（B）醤油 : 小さじ1
（B）酒 : 小さじ1
サラダ油 : 小さじ1と1/2
ごま油 : 小さじ2
いりごま : 適量

Time required

20minutes

Procedure

1) Rub carrots 01:39
Cut the carrots into julienne with a slicer.
2) Make egg juice 02:31
Put eggs, (A) white sauce, and water in a bowl and mix.
3) Bake eggs 02:57
Put the salad oil in a frying pan and add the egg liquid.
Bake until the whole is half-boiled and take out.
4) にんじんを炒める 03:28
フライパンにごま油をひき、にんじんを炒める。
ツナ缶を油ごと加え、炒め合わせる。
5) 仕上げる 04:16
（B）を加えて馴染ませ、3を戻して混ぜる。
黒胡椒をふって皿に盛り、いりごまをかけたら完成。

Point

・ Adjust the amount of tuna cans to your liking.
・ Tuna can oil does not have to be used.
・ The sesame seeds are more fragrant when sprinkled while twisting.
・ Carrots may be shredded with a kitchen knife.
・ If you like, it is also recommended to use Tabasco.
・ Mentsuyu may be used instead of white soup.