Recipe: Delicious Made in a Frying Pan Crispy and Chewy Hirayachi (Okinawan Pancakes)

Recipe: Delicious Made in a Frying Pan Crispy and Chewy Hirayachi (Okinawan Pancakes) Delicious, fresh and tasty.

Made in a Frying Pan Crispy and Chewy Hirayachi (Okinawan Pancakes). Hirayachi (Okinawan: ヒラヤーチー Hirayaachii) is an Okinawan pancake-like dish. The ingredients consist of eggs, flour, salt, black pepper and green onions Those crispy and aroma pancakes are available all around China. Nowdays, you should can have Made in a Frying Pan Crispy and Chewy.

It is similar to a very simple type of okonomiyaki.

Hirayachi is "a savory Okinawan crepe with leeks." Crispy on the outside, soft and chewy on the inside!

This recipe is delicious and easy to cook!

You can have Made in a Frying Pan Crispy and Chewy Hirayachi (Okinawan Pancakes) using 7 ingredients and 8 steps. Here is how you cook it.

Ingredients of Made in a Frying Pan Crispy and Chewy Hirayachi (Okinawan Pancakes)

1. It’s 50 grams of White flour.

2. Prepare 1 of Egg.

3. Prepare 100 ml of Dashi stock.

4. You need 1/4 tsp of Salt.

5. Prepare 1/3 bunch of Chinese chives.

6. Prepare 1/2 can of Canned tuna (packed in water).

7. You need 1 slice of Melting-type sliced cheese.

Made in a Frying Pan Crispy and Chewy Hirayachi (Okinawan Pancakes) Recipe by cookpad.japan - Cookpad.

Yosenabe is a Japanese hot pot dish made with dashi, vegetables, tofu, seafood, and noodles in a nabe, which is a Japanese pot.

Turn the dough out onto a well-floured work surface, and knead until slightly Mine came out crisp on the outside and chewy on the inside, and had a great taste.

Pajeon is a Korean savory pancake made with scallions.

Made in a Frying Pan Crispy and Chewy Hirayachi (Okinawan Pancakes) instructions

1. Finely chop the Chinese chives. Drain the canned tuna. Shred the sliced cheese into small pieces..

2. Combine the ingredients in a bowl in the order shown in the ingredients list..

3. Tip: If you have time, for a tastier result, when combining the batter ingredients, leave out the Chinese chives, tuna, or cheese, and let it sit in the refrigerator for a few hours before mixing them in..

4. Pour the batter into a heated frying pan, fry both sides, then cut it up and serve..

5. Tip: After flipping it over, press down on top with the spatula..

6. My two boys ate it right up! Since they can be made easily and are such a hit, try serving them for lunch..

7. For a grown-up version, try omitting the cheese, and serve it with sauce made with mayonnaise and ponzu, or soy sauce and vinegar (both 50/50 blends).

8. If you dont have any dashi stock, substitute with 1 teaspoon dashi stock granules and 100 ml water, since our family's dashi is on the strong side..

Pa means scallion, and jeon means pan-fried battered food.

Koreans look for a slightly chewy and crispy texture in savory pancakes.

Sometimes, Korean home cooks combine pancake mix with frying mix (twuigim garu, 튀김가루) for extra crispy.

I want to make pancakes for my mom for her birthday this sunday and I got a nifty recipe, but everywhere I look, it asks for pancakes to be done on a griddle pan.

I have neither room nor money to get one of those.