Julienne the carrots (you can easily make clean slices by using a slicer).
Heat oil in a pan, sauté the carrots, add in the drained tuna, and then add ①, ② and ③ ingredients in that order and sauté.
Finally, add in the whisked egg, mix combine while cooking, and it is done.
This tastes great on rice!
Story Behind this Recipe
Okinawan sports player and celebrity Ai Miyazato made this on a TV program. It looked so good that I tried making it myself, adapting it to our family's tastes! Apparently, Ai Miyazato's mother made this for her when she wasn't feeling well, and always perked her up.
Apparently in Okinawa there is a special cutter that shreds the carrot so that it's a bit thicker than the usual fine shred.