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Chijimi (carrot chijimi)｜Koh Kentetsu Kitchen [Cooking researcher Koukentetsu official channel]

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Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel]

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Ingredients

carrot : 0
玉ねぎ : 1/8～1/4個(約50g)
(A)片栗粉 : 大さじ4
(A)小麦粉 : 大さじ3
(A)卵 : 1個
(A)醤油 : 大さじ1
水 : 大さじ1～2
ごま油 : 大さじ2～3
醤油、酢(つけダレ用) : 各大さじ1/2

Time required

10minutes

Procedure

1) prepare 01:05
Cut the peeled carrots into small pieces and put them in a bowl.
Add thinly sliced onions.
2) make the dough 02:11
Add (A) and mix.
add water.
3) Bake (1st time) 03:57
Add sesame oil to a frying pan over medium heat and heat.
Pour in the batter, spread it over the entire surface, and bake for 3 minutes over medium-low heat.
After turning it over, pour sesame oil from the bottom and bake for 2 minutes while pressing lightly.
Remove and cut into bite-size pieces.
4) 焼く(2度目) 07:08
ごま油を敷いたフライパンにチヂミを入れて二度焼きする。
お皿に盛り付け、酢醬油を添えたら完成。

Point

・Ingredients are the amount of one 24-26cm frying pan.
・Slice the carrot diagonally and then finely chop.
・Mix the dough thoroughly until it is no longer powdery.
・Add water while watching the situation so that the dough will fall slowly.
・If you add too much water, add potato starch.
・By connecting the dough, it becomes a light finish. Even if you feel that it is not enough, it will stick firmly if you bake it.
・Put the dough into the frying pan so that there are no gaps. When there is a gap, pour in the remaining batter.
・Place the dough on a lid that is smaller than the frying pan and flip it over.
・When you flip it over, lightly press it down while baking to cook evenly.
・If you place the doughy side down and bake it twice, it will be crispy.