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Carrot Shirishiri | Koh Kentetsu Kitchen [Cooking researcher Koukentetsu official channel]'s recipe transcription

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Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel]

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Ingredients

Carrots : 1 (180g)
ごま油 : 大さじ2
卵 : 2個
塩 : 少々
(A)塩 : 小さじ1/4～1/3
(A)削り節 : 5g
(B)ごま油 : 大さじ1

Time required

15minutes

Procedure

1) make preparations 01:51
Slice the carrot diagonally and finely chop.
2) fry carrots 03:00
Heat sesame oil in a frying pan over medium heat.
Add carrots and sauté over medium heat for 3-4 minutes.
3) prepare the eggs 03:27
Crack the eggs, add salt and mix.
4) 味付けをする 04:04
2に(A)を加えて炒める。
5) 仕上げる 06:18
にんじんをフライパンの半分側に寄せる。
あいたところに(B)のごま油を加えて熱し、卵を流し入れて炒める。
卵が半熟になったら、にんじんと混ぜて炒めて完成。

Point

・If the thickness of the carrots is not the same, the texture will be different and the taste will be better.
・Fry with a little more sesame oil.
・Beat the egg whites.
・In step 2, stir-fry the carrots until the sweetness comes out.
・The edge of the frying pan is easy to burn, so be careful.
・Fry the whole thing while letting the carrots absorb the umami of the dried shavings.
・If you add salt, the carrots and eggs will be more colorful.
・Fry the carrots and eggs separately in the frying pan for a nice finish.
・Tilting the frying pan toward you makes it easier to fry the eggs.
・It is recommended to fry eggs hard.