No more complicated ingredients is essential for modern cooking.
This is quick, easy and very tasty vegan dish. It is great as a starter or tapas dish. We really enjoyed having this with the dish I call Japanese tapas.
“Chijimi” buckwheat flour pancake ( 2 big pancakes )
- 1 cup (200ml) (100g) of buckwheat flour
- 400 ml of water
- 100g of spring onion
- 1 (100 g ) carrot
- pinch of salt
- rapeseed oil for flying
- 20 ml of Mirin (sweetened rice wine)
- 20 ml of Tamari or Soy sauce (Tamari is gluten free soy sauce. It has got lighter colour and mild flavour)
- 20ml of lemon juice
- 1/2 of fresh chili
- sesame oil for flavouring
- mixing bowl
- non-stick frying pan and plate for turning over pancake
- little sauce pan
- cut spring onions into two or four lengthwise and cut them diagonally into two inches length each. You can use most of spring onion even green bit for this cooking.
- cut carrots diagonally and cut them thinly like sticks.
- Slice the 1/2 of chilli thinly. ★They are beautiful, aren’t they? These are from our friend’s garden.
“Chijimi” buckwheat flour pancake (two big pancakes)
- Put buckwheat flour in a bowl and add water slowly.
- Mix them until they become smooth.
- Add carrot, spring onion and salt,
- Heat the rapeseed oil over a medium heat in a frying pan. Pour half the mix and cook until one side becomes crispy – pour more oil from the side of frying pan if it doesn’t get crispy and cook more.
- For turning over the pancake, place a plate on top of the pancake and turn the frying pan upside down. Slide back the pancake into the flying pan and cook the other side. ★Crispiness makes this dish tasty.
- Put Mirin in a little sauce pan and heat low to burn off the alcohol,
- move the pan from the hob and add some Tamari or soy sauce and lemon juice.
- add chilli and pour some sesame seed oil for a flavour.
How to eat
Cut the pancake into six or eight and eat them after dipping with my fusion “Ponzu” sauce. yummy!