Without Eggs Japanese Leek Chijimi Made with Rice Flour
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
Ingredients
Cooking Instructions
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1
Thinly and diagonally slice the Japanese leek.
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2
Add the rice flour, water, salt, and Japanese leek into a bowl, and mix.
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3
Heat sesame oil in a frying pan over medium heat, and pour in the Step 2 batter.
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4
In the mean time, combine the sauce ingredients.
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5
When the chijimi turns golden brown, flip, and fry the other side as well. Press down with a spatula halfway through.
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6
When cooked, cut into bite-sized pieces, and done. Dip in the sauce, and enjoy.
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