Chijimi with komatsuna and baby sardines

Prep 20 mins

Cook 0 mins

Ready-in 0 mins

Mustard spinach (komatsuna) (1/2 of a bunch (150g))

Onion (1/4 of an onion)

Dried young sardines (chirimen jako) (1/3 cup (20g))

Pastry flour (50g)

Potato starch (50g)

Chicken soup stock (1 tsp)

Milk (1/2 cups)

Eggs (1 egg)

Salad oil (1 tbsp (x2))

Sesame oil (1 tsp (x2))

Mizkan AJIPON® (2 tbsp)

Korean red chili paste (gochujang) (To taste)

Cut the mustard spinach into 1-cm long pieces. Thinly slice the onion and cut into 1-cm pieces.
Combine the flour, potato starch and chicken soup stock in a bowl. In a separate bowl, beat the eggs and combine with milk, and then add this to the flour mixture. Mix together with a whisk until the consistency is smooth.
Add [1] and dried young sardines to [2], and then mix to evenly combine the mixture.
Heat salad oil (1 tbsp) in a frying pan over medium heat. Pour in half of [3] and flatten. When the mixture starts to brown, turn it over and cook both sides until crispy, pressing down occasionally with a spatula. To finish, pour sesame oil (1 tsp) over the edges of the frying pan and turn.
Cook the rest of the batter in the same way as in [4] and cut into bite-sized pieces. Place in a bowl and add AJIPON.

*Also delicious with Korean red chili paste (gochujang), if preferred.

Amount Per Serving

Calories

Calories from Fat

% Daily Value*

Total Fat

Saturated Fat

Trans Fat

Unsaturated Fat

Cholesterol

Sodium

Total Carbohydrate

Dietary Fiber

Sugar

Protein

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: