Ingredients for 4~5 Servings
chijimi ingredientsNira (にら / Nira) 1 bunch
Kimchee (キムチ / Kimuchee) 100 g
Sesame oil (ごま油 / Goma-abura) 2 tbsp
Soft flour (薄力粉 / Hakurikiko) 100 g
Katakuri flour (片栗粉 / Katakuriko) 2 tbsp
Water (水 / Mizu) 200 ml
Eggs (卵 / Tamago) 1
Instant broth (だしの素 / Dashi-no-moto) 1 tsp
or, Kobucha (昆布茶 / Kobucha) [Kobucha is powdered kelp.]
Sliced (boned) pork spare rib (豚バラスライス / Buta bara suraisu) 120 g
Soy sauce (醤油 / Shōyu) To taste
Vinegar (酢/ Su) To taste

How to Make
1. Cut the nira into 4-5 cm lengths. Cut the kimchee into 2 cm lengths.
2. In a mixing bowl, combine the soft flour, katakuri flour, egg, water, and instant broth (or kobucha). Use a whisk to mix very well, until the batter takes on a very smooth consistency.
3. Add the nira and kimchee.
Pour in enough batter to4. Place a frying pan on medium heat and add the sesame oil. Pour in enough batter to form a round about 26 cm (10 in.) in diameter. Lay slices of pork spare rib on top of the batter to cover it completely. Once the bottom of the chijimi is browned, flip it. Once the bottom of the chijimi is browned, flip itAllow the chijimi to cook until the pork becomes crispy.
the pork has taken on a crispy texture5. When the pork has taken on a crispy texture, remove it from the frying pan and cut into easy-to-eat pieces.
6. When you’re ready to eat, dress with vinegar and soy sauce to taste.

 

Recipe Developed by: Machiko Tateno
Recipe Developed by: Machiko Tateno
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