Nira chijimi (un-)like Osaka street stalls

I am a huge fan of Asian street stall foods. My kitchen at home looks like a street stall actually (too messy to show you).

This is a vegetable crepe with Korean origine.
I think that “chijimi” is just an old-fashion word for “jon“ (jeon). Japanese Koreans have not updated the term. It became the Japanese name. Well, there have been debates about it.

This is about a simple street style, popular in Kansai.

In my “ghetto”, you could say it’s the poor man’s okonomiyaki as some street stalls sell chijimi of generous size for 100 yen certain days. And not a few people call that a dinner. Japan is a rich country, but here too, some live of very little, there are homeless people.
In more touristic Osaka Minami (South area), and in totally touristic Tsuruhashi Korean town, it’s a trendy snack. You can pay 800 yen for one, thin and not very garnished. I made the mistake of not checking prices, once… Uh ? 800 yen ? no mistake ? She pushed the curtain hiding the price list. Ah !
But yes, that bachan (granny) was taking that price from the numerous tourists from Kanto that passed in that street. We had unfortunately attracted a large group that started queuing behind us, and they didn’t seem surprised. Never again for me, that was one of the less tasty I have ever had. Did she forget the caviar topping on mine ? Do you have tourist traps in your place too ?

Nira leaves. Garlic chives or “ciboule de Chine” for the French. We easily find the green leaves. Sometimes the yellow ones.

Start your street stall today :

-1/4 cup of flour (I used buckwheat flour, that’s unusual. Oh I can afford it if tourists give me 800 yen.LOL), a little soy sauce, water, fish flakes (optional, you can put a pinch of MSG instead)… beat
-pour half of the batter in an oiled pan or on a plancha
-cook 3~5 minutes
-add cut nira, more fish flakes.
-add an egg (optional) into the batter, just break it and pour on the top (I beated the batter + egg, not the fashion either)
-cook 3~5 minutes
-flip, cook 3~5 minutes

The egg is a topping, there can be other veggies or seafood instead, or nothing besides the nira leaves.

Cut in squares. Serve with a sauce made of soy sauce, chili pepper, garlic, fragrant sesame oil.

I put a drizzle of sesame oil, a drizzle of Okinawan chili sauce and fish flakes on mine.
And I’ve eaten it with seafood kimchi.

Cal 297.5 F10.2g C39.7g P14.9g

Les okonomiyakis gourmands (compilation)

4 thoughts on “Nira chijimi (un-)like Osaka street stalls

  1. Pingback: July Illustrated Menu (part 1) « Colorfood Daidokoro Gourmande in Osaka

  2. Pingback: Korean Gourmande « Colorfood Daidokoro Gourmande in Osaka

  3. Pingback: Les okonomiyakis gourmands (compilation) | Gourmande in Osaka

  4. Pingback: Soupe du jour : garlic blossom | Gourmande in Osaka

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