Simple chijimi (garlic chive pancakes)

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Onion, nira (garlic chives), peppers…

2013-05-18

The batter is flour and potato starch. I cook them in neutral oil and add sesame oil to finish.

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Cut in squares.

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When it rains, jeon and makkoli

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It was raining, raining, raining today…

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When it rains, the Koreans make jeon as the noise of cooking them is similar to the sound of rain drops falling. And they drink makkoli, because… Well, I guess they must be thirsty.

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I’ve got makkoli from the convenience store. It’s written in Japanese but that’s the real thing. It’s a drink made of fermented wine, close to Japanese amazake (sweet sake). But the Japanese one is for kids, while the makkoli has 6% alcohol, like a wine. I have to be careful because that’s so sweet that I’d drink that like milk, well even more easily than milk. But then, I don’t make a merry tispy fellow, just a person suddenly feeling sick. So, let’s be reasonable.

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Chijimi and jeon are both names of Korean pancakes, well in Osaka, it’s all chijimi and you’ve seen some before here.
That’s the fashion to make green nira chijimi. I’ve seen restaurants had them. That’s a good idea,

nira

I have added a whole bunch of nira (garlic chives) into the blender with flour, a piece of potato and potato starch. That’s not so solid as usual, but if you flip them carefully, no problem. The taste is very green. I’ve used the color of onion and yellow bell pepper to contrast.

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Add a sauce (soy sauce, black rice vinegar, water, onion, chili), the drink…and enjoy the rain !

For more : Korean Compil’

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About chijimi, nira, red sweet chili…

A weekday dinner : 2 types of chijimi, salad and kimchi.
Sorry for the photos, I was lazy and did not arrange the light box…

Chijimi are Korean style crepes popular in Osaka. It’s jijim in Korean, but in south-Korean the name jeon is more common. It’s sold on street-stalls and in bars.

It’s a mix a of flour, fish stock, egg (one per 100g of flour), soy sauce and sesame oil, cooked with different toppings.

With nira leaves and matsutake mushrooms, and a few bits of hot chili.

With red sweet chili, green hot chili and a few leaves of sorts of spinach. It is served cut in squares with a dipping sauce. Mine is not the classic. I mixed Chinese black vinegar, sesame seeds and green chili.

A salad, with the same sauce.

Toasted usu-age. It’s fried tofu.

It’s stir-fried shirasu (fish whitebait, bought slightly salted), with okra and turmeric.

Another day, another chijimi with nira leaves and iriko (small dry fish) :

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)