Chijimi (Korean-Style Savory Pancake)
チヂミ
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Chijimi is the Japanese name for the savory Korean pancake known as buchimgae or jeon, and it is a well-loved snack in Japan. In this preschool version the carrot, onion and garlic chives are cooked until soft before they go into the batter, so the pancake is tender and easy for small children to chew, and a little sweet corn adds pops of sweetness that kids love. Instead of a dipping sauce, a lightly sweetened soy sauce is brushed thinly over the top, which keeps the seasoning mild and means no spills at the table. It is served as an afternoon snack (oyatsu) at nursery school, but it makes a lovely light lunch too.
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 8.3 gground pork
- 7.5 gcarrot
- 7.5 gonion
- 7.5 ggarlic chives (nira)Flat-leaved chives with a mild garlic flavor, sold in bunches at Asian markets. Substitute: Scallion greens with a little minced garlic.
- 15 gflour
- 12 gpotato starch (katakuriko)Japanese potato starch used for thickening sauces and coating fried foods. Substitute: Cornstarch: start with the same amount and add a little more if it is still thin. It thickens a little less than potato starch and needs a couple of minutes at a gentle bubble to reach full thickness.
- 30 gwater
- 10.5 gwhole kernel corn (canned or frozen)
Seasonings
- 1.5 gvegetable oil
- 0.3 gchicken stock powder (Chinese-style)Japanese granulated chicken bone soup base used for Chinese-style soups and stir-fries. Substitute: Chicken bouillon granules or powder.
- 0.3 gsoy sauce (for the mixture)
- 1.5 gsesame oil
- 1.2 gsoy sauce (for the sauce)
- 0.6 gsugar
About the Japanese ingredients in this recipe
- garlic chives (nira) (にら)
- Flat-leaved chives with a mild garlic flavor, sold in bunches at Asian markets. Substitute: Scallion greens with a little minced garlic.
- potato starch (katakuriko) (かたくり粉)
- Japanese potato starch used for thickening sauces and coating fried foods. Substitute: Cornstarch: start with the same amount and add a little more if it is still thin. It thickens a little less than potato starch and needs a couple of minutes at a gentle bubble to reach full thickness. Read the guide: Katakuriko (Japanese Potato Starch) and What to Use Instead → Guide: japanese-school-lunch.com/articles/katakuriko-potato-starch/
- chicken stock powder (Chinese-style) (鶏ガラスープの素)
- Japanese granulated chicken bone soup base used for Chinese-style soups and stir-fries. Substitute: Chicken bouillon granules or powder.
Directions
- 1
Cut the carrot into 4 cm long matchsticks, slice the onion thinly and cut the slices in half, and cut the garlic chives into 2 cm pieces.
- 2
Heat the vegetable oil in a frying pan and cook the vegetables from step 1 over low heat until softened. Add the ground pork and cook until it is cooked through.
- 3
In a bowl, whisk together the flour, potato starch, water, chicken stock powder and soy sauce (for the mixture). Add the pork and vegetables from step 2 and the corn, and stir together with cooking chopsticks.
- 4
Heat the sesame oil in a frying pan, pour in the batter in a thin layer, and cook until both sides are lightly browned.
- 5
Put the soy sauce (for the sauce) and sugar in a microwave-safe container, cover loosely with plastic wrap, and microwave at 1200W for about 5 to 10 seconds. Brush a thin layer over the cooked pancake from step 4 and cut into pieces.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 156 kcal | 312 kcal | 156 kcal |
| Protein | 3.5 g | 6.9 g | 3.5 g |
| Fat | 4.7 g | 9.3 g | 4.7 g |
| Carbohydrates | 25.3 g | 50.7 g | 25.3 g |
| Fiber | 1.2 g | 2.4 g | 1.2 g |
| Salt equivalent | 0.2 g | 0.3 g | 0.2 g |
| Calcium | 10.5 mg | 21 mg | 10.5 mg |
| Iron | 0.3 mg | 0.6 mg | 0.3 mg |
| Potassium | 138 mg | 276 mg | 138 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 156 kcal | 3.5 g | 4.7 g | 25.3 g | 1.2 g | 0.2 g | 10.5 mg | 0.3 mg | 138 mg |
| 1 adult serving | 312 kcal | 6.9 g | 9.3 g | 50.7 g | 2.4 g | 0.3 g | 21 mg | 0.6 mg | 276 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
