Jiri-yaki (Brown Sugar Wheat Crepes)

Quick answer

Total time: 35 min
Level: Easy
Servings: 4 servings
Ingredients: 5

About this dish

Jiri-yaki is an Oita wheat crepe made by loosening local flour with water and salt, spreading it thinly in a pan, scattering brown sugar over the dry surface, and rolling it while the sugar melts.

It was a practical snack between periods of farm work, and its name is linked to the gentle sizzling sound of batter on the pan. The old-style version uses neither egg nor leavening, leaving a thin, pleasantly chewy sheet around a small layer of melted sugar syrup. Resting the very fluid batter hydrates the flour so it spreads evenly without lumps.

Ingredients (4 servings)

Ingredient	Amount	Unit
all-purpose flour	150	g
water	340	ml
salt	0.5	tsp
finely crumbled brown sugar	80	g
neutral oil	2	tsp

Instructions

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

4 steps

1

Season

Mix 150g flour and 1/2 teaspoon salt.

Whisk in half the 340ml water until smooth, then add the rest gradually to make a batter slightly thicker than milk.
2

Control

Pass the batter through a fine sieve, cover, and rest at room temperature for 15 minutes.

Crush 80g brown sugar to pieces no larger than 3mm and divide into eight portions.
3

Heat

Heat a 20cm pan over medium-low for 2 minutes and wipe on 1/4 teaspoon oil.

Pour about 60ml batter, swirl into a thin round, and cook for 2 minutes until the wet sheen disappears.
4

Season

Scatter one sugar portion over the front third and wait 30 seconds until its edges melt.

Roll firmly with a spatula, cook seam-side down for 30 seconds, cool for 3 minutes, and cut to 4cm. Repeat for eight rolls.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Fluid batter at a 1 to 2.27 flour-water ratio
Finish cue: Scatter one sugar portion over the front third and wait 30 seconds until its edges melt.