Hirayachi (Okinawan Chive Pancake)

Quick answer

Total time: 30 min
Level: Easy
Servings: 4 servings
Ingredients: 6

About this dish

Hirayachi is a simple Okinawan pancake made from a loose batter of flour, egg, water or dashi, salt, and chopped garlic chives.

Its name refers to cooking something flat, and it was valued as a quick pantry dish when typhoons made shopping difficult. The batter is divided into four thin 18cm rounds rather than one thick cake. Waiting until the upper surface loses its wet shine before flipping produces crisp edges and a fully cooked center without making the pancake heavy.

Ingredients (4 servings)

Ingredient	Amount	Unit
all-purpose flour	120	g
egg	1	piece
dashi or water	200	ml
salt	2	g
garlic chives	80	g
vegetable oil	20	ml

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

5 steps

1

Prep

Wash 80g garlic chives, dry thoroughly, and cut into 1cm lengths.

Sift 120g flour once to remove lumps.
2

Season

Beat 1 egg in a large bowl and mix in the sifted flour.

Add 2g salt and whisk in 200ml dashi in three additions into a loose, smooth batter.
3

Heat

Fold the chopped chives evenly into the batter and rest for 5 minutes.

Cook promptly so the chives do not release excess water.
4

Heat

Heat an 18cm pan over medium and spread 5ml oil thinly.

Pour in one quarter of the batter, swirl into a thin round, and cook for about 3 minutes.
5

Finish

When the wet shine disappears and the rim is set, flip and cook 2 minutes more.

Repeat with the remaining batter and oil to make four pancakes and serve hot.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Loose batter with egg and dashi
Finish cue: When the wet shine disappears and the rim is set, flip and cook 2 minutes more.
Avoid this: Cook promptly so the chives do not release excess water.