Chinese Chive Rice Flour Chijimi Recipe by cookpad.japan
Crisp & Chewy Simple Chijimi (Pajeon) with Chinese Chives Crisp & Chewy Simple Chijimi (Pajeon) with Chinese Chives I recalled the flavor of a Korean restaurant that I used to go to. After many tries of trying to find the right combination, I finally found it. By omitting eggs from the recipe, I was able to make restaurant-quality chijimi. If adding seafood, try with squid. After pouring in the mixture with the vegetables into the frying pan, use long chopsticks to spread it out before it hardens. Fry it slowly on medium-high heat using about 2 tablespoons of sesame oil until golden brown. You can choose between sauce 1) or 2). If you have a large bundle of chives, just use half. Recipe by Kichiri-monja cookpad.japan Easy and Chewy Chijimi Easy and Chewy Chijimi I wanted to make an easy dish. Feel free to use your choice of ingredients. If you use a good amount of sesame oil when frying, the pancakes will fry up nice and crisp! I came up with this sauce for the first time just before serving. Give it a try, if you like. I didn't want to waste the sauce used for pre-flavoring the meat, so I used it in a stir fry with some bean sprouts I had on hand. It was yummy. ☆ Recipe by Hani-1003 cookpad.japan Rice Flour Chewy Crepes Rice Flour Chewy Crepes I bought rice flour, so I decided to try making my usual crepes with half white flour and half rice flour. It became harder to tear and was easier to cook. My husband really liked the chewy texture, so I decided to post the recipe here. If the heat is too low, it takes time to cook and the batter will dry out. You should try to make them thin, yet moist and chewy in the inside. Recipe by Umaumasumairu cookpad.japan Authentic Chijimi (Korean Pancakes) Authentic Chijimi (Korean Pancakes) I had an opportunity to learn how to make chijimi from a Korean person and was surprised at how tasty it was. I made it into an easy-to-make amount and created this recipe. I also changed it up a bit to make the dipping sauce easily with ponzu sauce and it actually turned out to be even tastier. ◆ The batter will taste good even without letting it rest, but it'll be even better if you let it rest. ◆ If you use a large amount of oil to cook, it'll become crispy. ◆ It's convenient to use a seafood mix for squid and shrimp. ◆ I use ponzu sauce for this dipping sauce, but it can be substituted with 3.5 tablespoons of soy sauce and 1.5 tablespoon of rice vinegar. But it will taste better with ponzu sauce if you have it. ◆ It's also delicious to add kimchi, ground meat, chikuwa, various veggies, etc. into the ingredients. Recipe by Mirusuke cookpad.japan Rice Flour Mitarashi Dango Rice Flour Mitarashi Dango I came up with this recipe as a way to use up rice flour. I'm always in the mood for mitarashi dango, so I prepped these easily in the microwave. I was able to make about 15 dumplings the size of a ping-pong ball. These dumplings also taste great grilled after boiling. Recipe by chiroemi cookpad.japan Japanese Leek Chijimi Japanese Leek Chijimi I love flour-based dishes, and had a craving for an easy and delicious treat. The key to this recipe is baking powder, so don't leave it out. For 2 servings [or 1 generous serving]. Recipe by Beru cookpad.japan Jijimi (Korean Savory Pancakes) with Chinese Chives and Cheese Jijimi (Korean Savory Pancakes) with Chinese Chives and Cheese Have fun improvising with different ingredients as well! You can add or replace Chinese chives with spinach or komatsuna greens, or you can also try adding carrots or ground meat. Adding a small amount of ingredients will not affect the batter and should hold together fine. My 1 year-old son enjoys this as his favorite finger food. Leftovers can be stored in the freezer. I recommend using onion for sweetness. Measurements doesn't have to be accurate. If you cook over medium heat, it'll come out nice and gooey. If you brown it more over high heat at the end, it'll be crispy on the outside and gooey on the inside. Recipe by Tsukushion cookpad.japan Shijimi Clam Rice Shijimi Clam Rice I received some shijimi clams as a gift, so I tried making this! You can get a nice soup stock from the clams using 1 liter of hot water. Try using it in various dishes. By seasoning the shijimi clams twice, they'll be packed with flavor. You can cook the rice with the usual amount of water. Recipe by Kinuchan cookpad.japan Crisp & Chewy Simple Chijimi (Pajeon) with Chinese Chives Crisp & Chewy Simple Chijimi (Pajeon) with Chinese Chives I recalled the flavor of a Korean restaurant that I used to go to. After many tries of trying to find the right combination, I finally found it. By omitting eggs from the recipe, I was able to make restaurant-quality chijimi. If adding seafood, try with squid. After pouring in the mixture with the vegetables into the frying pan, use long chopsticks to spread it out before it hardens. Fry it slowly on medium-high heat using about 2 tablespoons of sesame oil until golden brown. You can choose between sauce 1) or 2). If you have a large bundle of chives, just use half. Recipe by Kichiri-monja cookpad.japan Crisp & Chewy Simple Chijimi (Pajeon) with Chinese Chives Crisp & Chewy Simple Chijimi (Pajeon) with Chinese Chives I recalled the flavor of a Korean restaurant that I used to go to. After many tries of trying to find the right combination, I finally found it. By omitting eggs from the recipe, I was able to make restaurant-quality chijimi. If adding seafood, try with squid. After pouring in the mixture with the vegetables into the frying pan, use long chopsticks to spread it out before it hardens. Fry it slowly on medium-high heat using about 2 tablespoons of sesame oil until golden brown. You can choose between sauce 1) or 2). If you have a large bundle of chives, just use half. Recipe by Kichiri-monja cookpad.japan Easy and Chewy Chijimi Easy and Chewy Chijimi I wanted to make an easy dish. Feel free to use your choice of ingredients. If you use a good amount of sesame oil when frying, the pancakes will fry up nice and crisp! I came up with this sauce for the first time just before serving. Give it a try, if you like. I didn't want to waste the sauce used for pre-flavoring the meat, so I used it in a stir fry with some bean sprouts I had on hand. It was yummy. ☆ Recipe by Hani-1003 cookpad.japan Easy and Chewy Chijimi Easy and Chewy Chijimi I wanted to make an easy dish. Feel free to use your choice of ingredients. If you use a good amount of sesame oil when frying, the pancakes will fry up nice and crisp! I came up with this sauce for the first time just before serving. Give it a try, if you like. I didn't want to waste the sauce used for pre-flavoring the meat, so I used it in a stir fry with some bean sprouts I had on hand. It was yummy. ☆ Recipe by Hani-1003 cookpad.japan Rice Flour Chewy Crepes Rice Flour Chewy Crepes I bought rice flour, so I decided to try making my usual crepes with half white flour and half rice flour. It became harder to tear and was easier to cook. My husband really liked the chewy texture, so I decided to post the recipe here. If the heat is too low, it takes time to cook and the batter will dry out. You should try to make them thin, yet moist and chewy in the inside. Recipe by Umaumasumairu cookpad.japan Rice Flour Chewy Crepes Rice Flour Chewy Crepes I bought rice flour, so I decided to try making my usual crepes with half white flour and half rice flour. It became harder to tear and was easier to cook. My husband really liked the chewy texture, so I decided to post the recipe here. If the heat is too low, it takes time to cook and the batter will dry out. You should try to make them thin, yet moist and chewy in the inside. Recipe by Umaumasumairu cookpad.japan Authentic Chijimi (Korean Pancakes) Authentic Chijimi (Korean Pancakes) I had an opportunity to learn how to make chijimi from a Korean person and was surprised at how tasty it was. I made it into an easy-to-make amount and created this recipe. I also changed it up a bit to make the dipping sauce easily with ponzu sauce and it actually turned out to be even tastier. ◆ The batter will taste good even without letting it rest, but it'll be even better if you let it rest. ◆ If you use a large amount of oil to cook, it'll become crispy. ◆ It's convenient to use a seafood mix for squid and shrimp. ◆ I use ponzu sauce for this dipping sauce, but it can be substituted with 3.5 tablespoons of soy sauce and 1.5 tablespoon of rice vinegar. But it will taste better with ponzu sauce if you have it. ◆ It's also delicious to add kimchi, ground meat, chikuwa, various veggies, etc. into the ingredients. Recipe by Mirusuke cookpad.japan Authentic Chijimi (Korean Pancakes) Authentic Chijimi (Korean Pancakes) I had an opportunity to learn how to make chijimi from a Korean person and was surprised at how tasty it was. I made it into an easy-to-make amount and created this recipe. I also changed it up a bit to make the dipping sauce easily with ponzu sauce and it actually turned out to be even tastier. ◆ The batter will taste good even without letting it rest, but it'll be even better if you let it rest. ◆ If you use a large amount of oil to cook, it'll become crispy. ◆ It's convenient to use a seafood mix for squid and shrimp. ◆ I use ponzu sauce for this dipping sauce, but it can be substituted with 3.5 tablespoons of soy sauce and 1.5 tablespoon of rice vinegar. But it will taste better with ponzu sauce if you have it. ◆ It's also delicious to add kimchi, ground meat, chikuwa, various veggies, etc. into the ingredients. Recipe by Mirusuke cookpad.japan Rice Flour Mitarashi Dango Rice Flour Mitarashi Dango I came up with this recipe as a way to use up rice flour. I'm always in the mood for mitarashi dango, so I prepped these easily in the microwave. I was able to make about 15 dumplings the size of a ping-pong ball. These dumplings also taste great grilled after boiling. Recipe by chiroemi cookpad.japan Rice Flour Mitarashi Dango Rice Flour Mitarashi Dango I came up with this recipe as a way to use up rice flour. I'm always in the mood for mitarashi dango, so I prepped these easily in the microwave. I was able to make about 15 dumplings the size of a ping-pong ball. These dumplings also taste great grilled after boiling. Recipe by chiroemi cookpad.japan Japanese Leek Chijimi Japanese Leek Chijimi I love flour-based dishes, and had a craving for an easy and delicious treat. The key to this recipe is baking powder, so don't leave it out. For 2 servings [or 1 generous serving]. Recipe by Beru cookpad.japan Japanese Leek Chijimi Japanese Leek Chijimi I love flour-based dishes, and had a craving for an easy and delicious treat. The key to this recipe is baking powder, so don't leave it out. For 2 servings [or 1 generous serving]. Recipe by Beru cookpad.japan Jijimi (Korean Savory Pancakes) with Chinese Chives and Cheese Jijimi (Korean Savory Pancakes) with Chinese Chives and Cheese Have fun improvising with different ingredients as well! You can add or replace Chinese chives with spinach or komatsuna greens, or you can also try adding carrots or ground meat. Adding a small amount of ingredients will not affect the batter and should hold together fine. My 1 year-old son enjoys this as his favorite finger food. Leftovers can be stored in the freezer. I recommend using onion for sweetness. Measurements doesn't have to be accurate. If you cook over medium heat, it'll come out nice and gooey. If you brown it more over high heat at the end, it'll be crispy on the outside and gooey on the inside. Recipe by Tsukushion cookpad.japan Jijimi (Korean Savory Pancakes) with Chinese Chives and Cheese Jijimi (Korean Savory Pancakes) with Chinese Chives and Cheese Have fun improvising with different ingredients as well! You can add or replace Chinese chives with spinach or komatsuna greens, or you can also try adding carrots or ground meat. Adding a small amount of ingredients will not affect the batter and should hold together fine. My 1 year-old son enjoys this as his favorite finger food. Leftovers can be stored in the freezer. I recommend using onion for sweetness. Measurements doesn't have to be accurate. If you cook over medium heat, it'll come out nice and gooey. If you brown it more over high heat at the end, it'll be crispy on the outside and gooey on the inside. Recipe by Tsukushion cookpad.japan Shijimi Clam Rice Shijimi Clam Rice I received some shijimi clams as a gift, so I tried making this! You can get a nice soup stock from the clams using 1 liter of hot water. Try using it in various dishes. By seasoning the shijimi clams twice, they'll be packed with flavor. You can cook the rice with the usual amount of water. Recipe by Kinuchan cookpad.japan Shijimi Clam Rice Shijimi Clam Rice I received some shijimi clams as a gift, so I tried making this! You can get a nice soup stock from the clams using 1 liter of hot water. Try using it in various dishes. By seasoning the shijimi clams twice, they'll be packed with flavor. You can cook the rice with the usual amount of water. Recipe by Kinuchan cookpad.japan