【３分焼くだけ】とにかく安くて簡単で驚くほど超旨い！サクサクもちもち♪『ちくわの磯辺チーズチヂミ』節約／おつまみ／おやつ／晩御飯／弁当 [ENG SUB]

【３分焼くだけ】とにかく安くて簡単で驚くほど超旨い！サクサクもちもち♪『ちくわの磯辺チーズチヂミ』節約／おつまみ／おやつ／晩御飯／弁当 [ENG SUB]

Hello, everyone！
Today I’ｍ going to show you how to make ‘Korean Chikuwa Pan Cake with Seaweed and Cheese’,
using lots of chikuwa fish cake.
Let’s get started.
Chikuwa fish cake is cheap and yummy.
I ate this dish with Korean seaweed which was delicious.
I arranged the one with the base of Japanese green seaweed flakes.
Green seaweed flakes reminded me of chikuwa.
Traditionally the dish calls for onion, carrot meat and other ingredients.
I modified the recipe to a chikuwa dish, which is simple and cheap.
Slice 8 chikuwa crosswise in donut shape.
It’s the main ingredient.
The browned surface is desirable.
It doesn’t need to be very thin.
"Thin cut makes it crispy, thick makes it chewy."
We make this dish from time to time, and one time I made ‘Golden Korean Pan Cake’.
I’ve been trying to create the perfect ratio of the ingredients since then.
To make it either crispy or chewy is the question.
This time I went for the crispy version, and adjusted the ratio accordingly.
I put in more potato starch.
Set chikuwa aside.
I pretended to be an efficient man, preparing in advance like in cooking shows.
Only the kitchen supplies are not matched..
Cutting part is done.
Add 1 egg to chikuwa.
Add cheese for about 50 gram.
Add potato starch and flour in a 6:4 ratio.
I used the ratio in reverse before.
More potato starch results in crispier.
Potato starch and..
flour.
I want to make sure it’ll be crispy.
Add 80cc of water.
Add fish stock. Not Korean but Japanese flavor is what I’m looking for.
Add 1/2 tablespoon fish stock.
That gives out a strong flavor.
Add some salt.
Add some pepper.
Add green seaweed flakes.
The amount is however you like.
I add 2 tablespoons of green seaweed flakes here.
That gives out a nice green color.
Combine all well.
Chikuwa is clinging to my chopsticks so I’ll use my hand.
Spoon or spatula works fine as well.
Combine lightly until you no longer see the powder.
Pan Cake batter is ready.
Although it’s seasoned well and can be eaten alone,
I’ll make a dipping sauce as well.
For a regular Korean pan cake dish I’d make mustard sauce.
Today I’ll make a simple sauce to compliment the seaweed flavor.
Add ponzu, about 100cc. You can eyeball it.
You can also make it with soy sauce and vinegar, but ponzu makes it easier.
Add 1 teaspoon of roasted sesame seeds.
Add 1 teaspoon of sesame seed oil.
Add 1/2 teaspoon of Gochujang.
I didn’t add any spicy stuff, so just lightly, add some hot pepper powder.
You can decide the amount of it.
I’ll add just lightly.
Just for a subtle spicy flavor.
Add some roasted sesame seed.
Just the right amount for you.
I like it plenty.
I’ll use this good old dressing bottle. Just shake and pour.
If you have this kind, make sure the top part closes tightly.
Because I once had a disaster..
It was like a volcano..
The special dipping sauce is done.
It’s so easy since ponzu determines the main flavor.
For adding leek flavor, add it later on the dish directly or it gets soggy.
Let’s cook the pan cake now.
Heat the pan.
Add some rice oil.
I’ll add sesame seed oil later on to finish it up.
Rice oil makes the dish light.
With medium heat.
Add the batter to the pan.
Spread it thinly.
Like this.
Now with lower medium heat, not to burn overly.
For about 2 minutes.
Compared to the pan cake I made before, I used less batter today.
Since cheese helps to bind all.
You can also add some more cheese or water in order to stick them together.
Smells wonderful!
A good competition of seaweed and cheese.
By the way, a risotto with green seaweed flakes is so good!
Seriously, smells so good..
Let’s flip it after 2 minutes.
Moment of truth.
FYI, when making chijimi or okonomiyaki that requires flipping,
a deeper pan like this makes it easier.
Let’s go.
Turns out right!
Cheese binds all nicely.
I like it browned this much.
I intend to use this side for the bottom, though.
The other side will be the top.
All you need to do now is to brown the other side nicely.
Just cook for 1 minute.
Make sure to cook the batter well. Chikuwa is a cooked product.
That’s another reason why it’s done fast.
I didn’t mind much, but for a thinner one you can slice the chikuwa thinner.
But I like this texture too, so it’s up to your preference.
Now cooked for 1 minute after the flip, flip one last time.
Yes, it’s perfect!
I turned the heat off a minute ago, and turned it back on now.
Pour sesame seed oil in around the edge to finish off. Not too much.
Finish up crispy.
The fragrance of sesame seed oil cuts right into the seaweed and cheese smell.
Just like this.
When the bottom side gets crispy, it’s done.
‘Korean Chikuwa Pan Cake with Seaweed and Cheese.’
Let’s eat.
Let’s do the tasting.
Itadakimasu! Kanpai!
Unbelievable!
It’s guaranteed.
Chikuwa is chewy and has a mochi-like texture.
The outer edge of chikuwa – cheese and the pan cake is crispy!
Cheese is super crispy!
Really yummy!
Although it’s surely for everyone,
kids will absolutely love it!
You won’t find a kid who resists this. It’s that good.
With or without the sauce.
Indeed.
……
That won’t cut it!
Let’s divide the last piece peacefully evenly.
Today we showed you, ‘Korean Chikuwa Pan Cake with Seaweed and Cheese’,
This is a revolution of Korean pan cake.
Talk about the cost performance.
Chikuwa Isobeyaki (deep-fried chikuwa dish) is great already.
This is a new arrangement with pan cake’s crispiness.
It’s seriously amazing.
And this sauce! It goes so well!
Aside from that, I rediscovered the umami of green seaweed flakes.
I can’t believe such a powerful umami was derived from very few ingredients.
Please make it yourself for an appetizer as well as for a snack.
That’s all for today. It was very delicious!
Gochisousama-deshita. Thank you for watching until the end.
See you next time. Bye!

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ご視聴ありがとうございます。
Thank you for watching
I want to deliver delicious Japanese-food recipes to the world

【材料】
●ちくわ：8本（1パック4本でも十分食べ応えあるよ♪）
●片栗粉：60g
●小麦粉（薄力粉）：40g
●卵：1個
●とろけるチーズ：約50g（もっと多くても最高に旨いよ♪）
●水：80ml
●あごだし（4倍濃縮）：大さじ1/2（白だし、めんつゆでもOK）
●塩少々
●ブラックペッパー少々
●青のり：大さじ2
●米油（普通の油でもOK）
●ごま油
［チヂミのタレ］
●お好みのポン酢：100ml
●すり胡麻：小さじ1
●ごま油：小さじ1
●コチュジャン：小さじ1/2
●唐辛子粉：お好み量（一味唐辛子でもOK）
●いり胡麻：お好み量
●お好みで万能ねぎ
——————————————————-
安くて簡単で最高に旨い！！
ちくわの磯辺チーズチヂミ作りました。
チヂミのサクサクした食感とちくわのモチモチの食感だけでも最高に旨いんですけど
青のりの風味、チーズのコクと香ばしさが加わると超たまらんです🤤
更にこの間違いない組み合わせに
ほど良い酸味でピリ辛なチヂミのタレで食べるとまぁ~ビールがすすむすすむ🍺
ごま油の香りもたまらないんですよねぇ( *´艸｀)
お子さんのおやつにもきっと喜んで貰えると思います。
作り方も約３分、表面をこんがり焼くだけ！！
超簡単なので是非作ってみて下さい。

[Ingredients]
● Chikuwa fish cake: 8 (4 chikuwa per package is also very satisfying ♪)
● Potato starch: 60g
● Wheat flour (light): 40g
● Egg: 1
● Melted cheese: about 50g (more would be great too ♪)
● Water: 80ml
● Fish stock: 1/2 tablespoon (4 times concentrated) (white soup stock
or men-tsuyu can also be used)
● A pinch of salt
● A pinch of black pepper
● green seaweed flakes: 2 tablespoons
● Sesame oil
[Pancake sauce]
● Ponzu sauce of your choice: 100ml
● Ground sesame seeds: 1 teaspoon
● Sesame oil: 1 teaspoon
● Gochujang (red pepper paste): 1/2 teaspoon
● Chili pepper powder to taste (cayenne pepper powder is okay too)
● Sesame seeds to taste
● Scallions to taste
——————————————————-
Cheap, easy, and most delicious!
I made “Korean Chikuwa Pan Cake with Seaweed and Cheese” !!
The crunchy texture of the pancake and the chewy texture of the
chikuwa alone is delicious, but when you add the flavor of the green
seaweed flakes and the richness and savory taste of the cheese, it’s a
real treat.
The combination of them with the spicy and sour pancake sauce makes me
want to drink more beer.
The aroma of the sesame oil is also irresistible ( *´艸艸)
I’m sure your kids will love it as a snack.
It only takes about 3 minutes to cook, just brown the surface!!
It’s super easy to make, so please try it.

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