Without Eggs Japanese Leek Chijimi Made with Rice Flour

Name: Without Eggs Japanese Leek Chijimi Made with Rice Flour
Yield: 2 servings
Cuisine: American
Ingredients: 1 Japanese leek; 100 ml Rice flour (or plain flour); 100 ml Water; 1 dash Salt; 1 tbsp ●Soy sauce; 1 tbsp ●Sugar; 1 tbsp ●Vinegar; 1 ●Ra-yu (or sesame oil + ichimi spice); 1 ●White sesame seeds

cookpad.japan @cookpad_jp

I tried making allergy-friendly chijimi.

When you press it down, it becomes crispy on the outside and chewy inside. Recipe by Ryo---ko

I tried making allergy-friendly chijimi.

When you press it down, it becomes crispy on the outside and chewy inside. Recipe by Ryo---ko

cookpad.japan @cookpad_jp

I tried making allergy-friendly chijimi.

When you press it down, it becomes crispy on the outside and chewy inside. Recipe by Ryo---ko

I tried making allergy-friendly chijimi.

When you press it down, it becomes crispy on the outside and chewy inside. Recipe by Ryo---ko

Saved

Ingredients

2 servings

1Japanese leek
100 mlRice flour (or plain flour)
100 mlWater
1 dashSalt
For the sauce:
1 tbsp●Soy sauce
1 tbsp●Sugar
1 tbsp●Vinegar
1●Ra-yu (or sesame oil + ichimi spice)
1●White sesame seeds

Saved

Steps

1

Thinly and diagonally slice the Japanese leek.
2

Add the rice flour, water, salt, and Japanese leek into a bowl, and mix.
3

Heat sesame oil in a frying pan over medium heat, and pour in the Step 2 batter.
4

In the mean time, combine the sauce ingredients.
5

When the chijimi turns golden brown, flip, and fry the other side as well. Press down with a spatula halfway through.
6

When cooked, cut into bite-sized pieces, and done. Dip in the sauce, and enjoy.