Chijimi

This recipe makes about 6 pieces of Chijimi.

Prepare batter, cover, and leave in fridge for 2-3 hours or more:

2 C flour 

2 eggs

250 ml water

½ t konbu dashi (or salt)

1 t sesame oil

When it's time to cook, add to the batter:

2 cups of chopped nira (about 3 cm lengths) Nira is also called garlic chives.

1 carrot - grated finely

200 grams thinly-sliced lean pork - cut into manageable pieces

Put about 1 T canola oil in a frying pan, heat pan, and then turn down to a medium-low flame. Spread a ladleful of batter less than 1 cm thick in the pan.  When browned on one side, flip and cook the other side.  (Each side takes about 4 minutes.)  You will need to add, spread around, and heat, a little oil to the pan before each time you add fresh batter.

While the Chijimi is cooking, you can make the sauce.

Dipping sauce:

¼ C soy sauce

¼ C apple cider vinegar (or 3 T rice vinegar)

¼ C freshly squeezed lemon juice (about 1 lemon)

2 T sugar

1 T sesame oil

2 T freshly ground sesame seeds

1 T chopped negi (green onions)

Feel free to adjust the sauce ingredient amounts to suit your personal taste. Also serve rayu (Japanese chili oil) so that people can add it to their individual servings of sauce, if they like it.

Cut the Chijimi into squares for easier eating.