Transform Leftover Tempura Batter into Korean Pancakes (Chijimi)

Name: Transform Leftover Tempura Batter into Korean Pancakes (Chijimi)
Yield: Serves 4 servings
Ingredients: About 3.5 oz (100 g) tempura flour; 2/3 cup water (160 ml); 1/2 bunch garlic chives (nira); 1/4 onion; 2 shrimp; 2 shishito peppers; 1 small amount of maitake mushrooms; 1/2 packet (about 1 tablespoon) chicken bouillon granules; 1 tablespoon sesame oil

今夜も一杯 @cook_40043205

If you have leftover tempura batter after a frying party, these Korean pancakes (chijimi) are always a hit! Use up any leftover veggies for a delicious chijimi.
Recipe background: Whenever I make tempura at home, I always end up with extra batter—so, here’s what I do!

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Ingredients

Serves 4 servings

About 3.5 oz (100 g) tempura flour
2/3 cupwater (160 ml)
1/2 bunchgarlic chives (nira)
1/4onion
Leftover vegetables from tempura
2shrimp
2shishito peppers
1small amount of maitake mushrooms
1/2 packet(about 1 tablespoon) chicken bouillon granules
1 tablespoonsesame oil

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Steps

1

If you can make tasty tempura, you can make delicious chijimi too!
2

Cut the garlic chives into 2-inch pieces, slice the onion thinly, cut the shishito peppers into thin strips, and chop the shrimp into 1/4-inch pieces.
3

In a bowl, combine the shrimp, vegetables, chicken bouillon granules, and batter. Adjust the amount of tempura flour depending on how much leftover batter you have.
4

Pour the batter into a frying pan with a little oil. Cover and cook over low heat until both sides are golden brown. Add sesame oil at the end for extra flavor.
5

Serve with chijimi dipping sauce, vinegar soy sauce, or chili oil if you like!