Ninjin Shirishiri (grated carrots with tuna and egg)

Great little bento side dish!

ingredients:
feeds around 4 people
1.  5 medium sized carrots, grated on box grater - 8 oz
2.  1/2 of a 7 oz can tuna
3.  1 tsp soy sauce
4.  1 egg
5.  2 TBL bonito flakes
6.  Salt and pepper

recipe:
1.  Grate carrots using box grater.
2.  Heat 1 TBL of tuna oil in non-stick pan over medium high heat.
3.  Add grated carrots and saute for 3 minutes.  Add tuna and 1 TBL of water to steam and speed up cooking.  Break up tuna with wooden spoon into very small pieces and cook for an additional 3 minutes until all the water has evaporated.
4.  Add soy sauce and crack 1 egg into carrots.  Cook, constantly stirring and breaking up egg until it is cooked and dried out.
5.  Turn off heat and add bonito flakes and black pepper.  Mix.
6.  Taste and adjust seasoning.
note: - Every time I've made this I've had to add a generous amount of salt to balance out the natural sweetness of the carrots.  Add enough salt so that you taste an obvious hint of saltiness to it.
7.  Tastes great fresh with rice or at room temperature as a bento side dish.