![\"hira_yachip\"](\"http:\/\/www.withaglass.com\/wp-content\/uploads\/2014\/10\/hira_yachip.jpg\")
The abundance of chives and green onion on my\u00a0balcony garden has led me once more to look for new dish ideas. As a result\u00a0I found one of most original ways to cook\u00a0canned tuna and made my very first Okinawan dish. This deliciously addictive pancake proved\u00a0also\u00a0an excellent occasion to take out\u00a0the\u00a0rectangular pan previously\u00a0used only for\u00a0Tamagoyaki (Japanese rolled omelette) and practice the tricky\u00a0rolling process.<\/p>\n
Encouraged by the\u00a0fantastic\u00a0Udon and Spring Onion Burgers<\/a>, I decided to continue browsing through Japanese recipe sources. When I read\u00a0this pancake had\u00a0Okinawan origins, I was\u00a0thrilled\u00a0to learn a\u00a0Japanese regional dish. I learnt from this website<\/a> that “Hira Yachi” (\u30d2\u30e9\u30e4\u30fc\u30c1\u30fc)\u00a0is the Okinawan dialect version of the term “hirayaki”, which means roughly “flatly fried”. In fact, all the other Hira Yachi I saw on internet are fried in one\u00a0thin layer, so I guess I was lucky to stumble upon this unusual rolled version published on Cookpad\u00a0by Kirakira<\/a>. Of course, this pancake can be made flat and then rolled on a plate, but finding a second use for my tamagoyaki pan was such\u00a0an exciting perspective, I wouldn’t even consider skipping this step!<\/p>\n It’s difficult to describe the flavours of this pancake, but it tasted much better than I imagined. Most of all it is really pleasantly chewy and slightly bouncy, so a pure delight if, like me, you are a fan of such textures. I love dried bonito flakes, but instead of adding it into the batter I sprinkled them on top. \u00a0The author suggests Worcestershire-style sauce or okonomiyaki sauce, but I found\u00a0thick chilli oil (taberu rayu)<\/a> the ideal\u00a0pairing. I have also used much less flour, so\u00a0go to Cookpad to see the original\u00a0Kirakira’s recipe and the step-by-step photographs<\/a>\u00a0(here is the Japanese version<\/a> in case you are interested; strongly recommended for all the Japanese learners who are also passionate cooks).<\/p>\n TIPS:<\/strong> If you cannot get garlic chives, use normal chives or green onion leaves and grate one small garlic clove (this is what I did).<\/p>\n If you don’t want to roll this pancake, simply fry it flat making several thin pancakes (the amount will of course depend on the pan size).<\/p>\n Preparation:<\/strong> about 15 – 20 minutes<\/em><\/p>\n Ingredients<\/strong> (serves two as a snack):<\/em><\/p>\n sesame oil (or any cooking oil) to fry<\/em><\/p>\n 100 g flour<\/em><\/p>\n 1 egg<\/em><\/p>\n pinch of salt<\/em><\/p>\n 150 ml Japanese dashi stock (I have used this “emergency” shortcut dashi recipe<\/a>)<\/em><\/p>\n