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Corn Chijimi | [Inaka Soba Kawahara] Recipe Transcription of Cooking and Pickles

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[Countryside Soba Kawahara] Cooking / Pickles

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Ingredients

corn : 3 (400g)
大葉 : 15g
(A)小麦粉 : 100g
(A)すりごま : 小さじ1
(A)ちりめんじゃこ(粗みじん切り) : 25g
(A)水 : 100cc
(A)塩 : ひとつまみ
サラダ油 : 2 tablespoons

Time required

15minutes

Procedure

1) prepare 00:16
Peel the corn and remove the beard.
Cut the corn into thirds and cut vertically from the end of the core.
Cut the perilla into 1 cm lengthwise pieces, then finely chop.
2) make the dough 02:15
Finely chop the corn from Step 1 with a food processor.
Put (A) in a bowl and mix lightly.
Add corn and shiso leaves and mix further.
3) bake the dough 04:34
Add salad oil to a frying pan and heat over medium heat.
Using a tablespoon, spread the batter on the pan.
When the color around it changes and the oil becomes finer, turn it over.
Reduce the heat when both sides are browned.
Arranged in a vessel and completed.

Point

・Adjust the degree of crushing of corn according to the harvest time (hardness of the corn).
・Do not turn the food processor continuously so that it can be shaved evenly. (Stop in about 10 seconds)
・You can chop with a knife instead of a food processor.
・Do not over knead the flour.
・When arranging the dough on the frying pan, make it high and thick so that it will be just right when you turn it over.
・When baking for the second time, reduce the amount of oil by half and turn on the heat after arranging the dough.