Hirayachi

Ingredients

• 100 g plain flour
• 150 ml dashi, cooled
• 1 egg
• 1/4 tsp fine salt
• 60 g nira (garlic chives) or spring onions, cut into 5 cm lengths
• 80 g tinned tuna, drained, or thinly sliced pork (optional)
• 2 tbsp neutral oil
• Soy sauce and Worcestershire sauce, to serve
• Katsuobushi (bonito flakes), to serve

Before you cook

• Cut the nira into 5 cm lengths.
• Beat the egg into the cooled dashi in a jug.

Steps

1. Put the flour and salt in a bowl and pour in the dashi and egg mixture.
2. Whisk until the batter is completely smooth and as thin as single cream.
3. Stir the nira and the tuna, if using, through the batter.
4. Set a 24 cm frying pan over a medium-high heat and add a tablespoon of the oil.
5. Pour in half the batter and tilt the pan so it spreads into a thin circle.
6. Cook for 2 minutes, until the edges lift and the underside is lacy and brown.
7. Flip the pancake and press it flat with a spatula.
8. Cook the second side for 90 seconds, until crisp at the edges.
9. Slide the pancake onto a board and cook the second one in the remaining oil.
10. Cut each pancake into six wedges and serve with soy sauce or Worcestershire sauce and a pinch of katsuobushi.