Made in a Frying Pan Crispy and Chewy Hirayachi (Okinawan Pancakes)

My mother used to make this dish often. I tried replicating her taste!These hira yachi are so chewy and delicious. You won't be able to stop eating them.The batter burns easily, so keep an eye on it. The key is to make it thin and to cook slowly over low heat!When it's thin, it cooks through and makes it chewy and tasty! Recipe by Kirakira

I made this at the end of summer, when my kids were a little tired of eating somen noodles.There are many different ochazuke mix flavors, but you can use whatever you have on hand.With the ochazuke mix and the cheese, there's no need to add salt.If there's not enough flavor, add whatever seasonings you like.These are also tasty if you substitute the ochazuke mix for dashi granules, and drizzle okonomiyaki sauce on top. Recipe by Nikoniko egao

This is a snack that's a family favorite. I can make them in a short time. Since I can make a lot of them, they are great when you have your friends over.I hope this recipe will be helpful.If the quantity is too large, reduce it by half. I use pancake mix that contains 200 g per packet, so I used these amount of ingredients indicated in this recipe.You can make extras and they will still be delicious the next morning. Recipe by kinarico

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

This is a classic recipe for garlic chives, so if you've never used them before, give it a try! It's quick and simple to make. Dip in soy sauce, the sweet tobanjan miso dip below, or any other Asian sauce/dip you like.

These are the ika-yaki sold at a certain department store, and occasionally at food stalls during summer festivals... I found out just recently that this is only sold in the Kansai area. In other regions, 'ika-yaki' means a whole grilled squid! I sometimes get a strong urge for Kansai style ika-yaki, but they don't sell it where I live, so I tried making it.I think at that certain department store they use iriko (dried sardine) dashi stock... but most Kansai people don't use that, so regular dashi should be fine.The key is to press down hard on the pancakes as you cook them.You can make these with just cake flour, but I added some bread flour too for a more chewy texture. For 3 20 cm [7.9 in] pancakes. Recipe by estrela

I uploaded a different recipe for rice flour pancakes, but when those cooled, they didn't taste very good so I came up with a new recipe. This time they taste great when freshly made and when cooled. You can also taste the sweetness of the rice flour.Since rice flour doesn't form lumps easily, you don't need to sift it. If you feel that they will be too chewy, you can adjust with 5-10 g of milk. Recipe by Wachikko

When I was thinking about making pancakes, I looked in the fridge and found tofu."If I added tofu to pancake mix, how would it taste??" I wondered. I tried it and...it was more delicious than I thought.Even when they're cool, these pancakes are chewy.They burn easily, so cook them patiently over very low heat.After you add the pancake mix, be careful not to over-mix!The batter is thick since there is no liquid in it, and that's what makes the pancakes turn out so thick.You could also add a bit of milk or soy milk. Recipe by Sakura matcha

I created this recipe after much trial and error for myself and my husband who loves Japanese desserts and loves dorayaki. I love the butter with anko, though!-Make sure to fold the pancake in half while it's still hot.-Stuff in whatever fillings you wish! It doesn't have to be anko and butter. Recipe by Chisora

A way to use up the 5 kg of some noodles we receive every year as gifts!The cheese becomes crispy when it comes into contact with the hot frying pan, but if you sprinkle cheese on both sides it becomes a bit cloying, so go easy on it while testing out what you like best.Add some green onions or nori seaweed for added flavor and color. For 2 servings. Recipe by Nyamin

This is the moist version of the oil-free Japanese fluffy savory pancake (separated method) Recipe ID:18590605.Background of this recipeCurrently revising the overall No Fat pancake and savory cake batter.

This recipe is quick and easy. And it's inexpensive. You can make one microwave plate worth of cookies. I wanted to make a snack for my kid, so I created this recipe.None. Recipe by Rumo1112