One morning, this is what our family’s breakfast looked like.
[Breakfast Menu]
- Pot-cooked Brown Rice
- Miso Soup with Wakame Seaweed
- Stir-fried Burdock Root and Pork
- Grilled Vegetables (Chinese Kale, King Oyster Mushroom)
- ‘Ninjin Shirishiri’: Shredded Carrot and Egg Omelette
- Soy-Flavored Simmered Dish: Daikon and Taro
- Tofu with Drizzle of Olive Oil
- Mozuku Seaweed Vinegar
- Natto (Fermented Soybeans)
- Nuka-Zuke (Japnese Pickles): Turnip, Cucumber, Radish
In our household, it’s common to have a hearty breakfast and opt for a lighter meal in the evening.
While not strictly vegetarian, our meals often feature vegetables prominently. Meat is limited, but soy-based foods like tofu make frequent appearances.
What I’d like to introduce here is a dish called ‘Ninjin Shirishiri,’ which is dish number 5 in the photo above.
How to Make ‘5. Ninjin Shirishiri’
Ingredients (2 servings):
- Carrots: 150g
