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Before you jump to Made in a Frying Pan Crispy and Chewy Hirayachi (Okinawan Pancakes) recipe, you may want to read this short interesting healthy tips about Easy Ways to Get Healthy.
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Consider the stairs. Instead of choosing the elevator, ascend the stairs to your floor. Obviously this isn’t as possible if you work on the 25th floor of a high rise, but if you work on the fourth, climbing the stairs is a great way to get some exercise in. Even if your office or home is on one of the top floors, you can choose to get off of the elevator early and take the stairs the rest of the way. Lots of people opt for the easy elevator ride instead of making an efforts on the stairs. Even if you only have a single flight to climb, climbing along it during the day is a great way to get additional exercise.
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We hope you got insight from reading it, now let’s go back to made in a frying pan crispy and chewy hirayachi (okinawan pancakes) recipe. To make made in a frying pan crispy and chewy hirayachi (okinawan pancakes) you need 7 ingredients and 8 steps. Here is how you achieve it.
The ingredients needed to make Made in a Frying Pan Crispy and Chewy Hirayachi (Okinawan Pancakes):
- Get 50 grams White flour
- Provide 1 Egg
- Provide 100 ml Dashi stock
- You need 1/4 tsp Salt
- Get 1/3 bunch Chinese chives
- Use 1/2 can Canned tuna (packed in water)
- Take 1 slice Melting-type sliced cheese
Steps to make Made in a Frying Pan Crispy and Chewy Hirayachi (Okinawan Pancakes):
- Finely chop the Chinese chives. Drain the canned tuna. Shred the sliced cheese into small pieces.
- Combine the ingredients in a bowl in the order shown in the ingredients list.
- Tip: If you have time, for a tastier result, when combining the batter ingredients, leave out the Chinese chives, tuna, or cheese, and let it sit in the refrigerator for a few hours before mixing them in.
- Pour the batter into a heated frying pan, fry both sides, then cut it up and serve.
- Tip: After flipping it over, press down on top with the spatula.
- My two boys ate it right up! Since they can be made easily and are such a hit, try serving them for lunch.
- For a grown-up version, try omitting the cheese, and serve it with sauce made with mayonnaise and ponzu, or soy sauce and vinegar (both 50/50 blends)
- If you don't have any dashi stock, substitute with 1 teaspoon dashi stock granules and 100 ml water, since our family's dashi is on the strong side.
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