It's June, it's the start of summer in my mind, even if mother nature can't make up her mind...and what better way to start summer than with foods from Okinawa.
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!