I made carrot shirishiri with a touch of Ishigaki-jima ra-yu, a famous chili oil from the island of Ishigaki in Okinawa.I received the oil from Hiromi the other day. (Thank you!)
This time around, instead of using an egg, I tried Dennis' idea and put some tofu in. (40 grams of tofu, 1/2 teaspoon chili oil, 1 grated carrot) I think I like his version better.
If you click on this photo, you can see my notes of each dish on Flickr.It's Friday here, hope you have a great weekend!
6 comments:
What a delicious meal! I've never been to Okinawa before. My family did a family trip there without me (I was in the states) and now it is too far for me to visit. But then I found out that it's closer to visit from Taiwan (especially when I go see my inlaws!). I want to get this famous la-yu!!
I hope you get a chance to visit Okinawa Nami :)
Take care.
Kat
Hi Kat! Glad you liked it. Was just the way our family happened to make it. I remember my sister using a fair amount of oil though, so don't know how healthy it was, ha. Ok, now I have to make this coming weekend. It would definitely be 25+ years or more since my last! Cheers
cool that THAT was how your family made the shirishiri, Dennis :)
Take care.
Kat
Very nice assortment of veggies (and you should know that I am eyeing that goya!)
Rowena, that goya happened NOT to be on sale and was 198 yen :(
Take care.
Kat
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