Jiriyaki Miso Wheat Pancake

Quick answer

Total time: 27 min
Level: Easy
Servings: 1 servings
Ingredients: 10

About this dish

Jiriyaki is a Gunma wheat pancake mixed with green onion and sakura shrimp, cooked thickly over low heat, cut into pieces, and coated in a ground perilla seed and miso sauce.

It was especially familiar in farming communities within a prefecture with a strong culture of wheat dishes. Traditionally it cooked slowly with the residual heat of ashes in an irori hearth, and its name is said to come from the jiri-jiri sizzling sound. Farmers also ate it by hand during the 10 a.m. and 3 p.m. work breaks. A skillet or hot plate now takes the place of the hearth while preserving its compact snack form.

Ingredients (1 servings)

Ingredient	Amount	Unit
wheat flour	50	g
green onion	8	g
sakura shrimp	8	g
baking powder	0.6	g
water for batter	6.3	ml
perilla seeds	5	g
sugar	4.5	g
miso	4.5	g
dashi	8	ml
cooking oil	1	tsp

Instructions

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

4 steps

1

Control

Toast 5g perilla seeds in a dry skillet over low heat for 2 minutes, stirring until fragrant.

Grind finely in a mortar, then work in 4.5g sugar, 4.5g miso, and 8ml dashi for 1 minute to make a thick sauce.
2

Prep

Slice 8g green onion very thinly.

Combine 50g wheat flour, the onion, 8g sakura shrimp, and 0.6g baking powder, sprinkle 6.3ml batter water evenly over the mixture, and mix until all the dry ingredients are moistened.
3

Control

Coat the skillet thinly with 1 teaspoon cooking oil and preheat over low heat for 1 minute.

Add the batter, spread it evenly with a spatula into an 8mm to 1cm thick round, cover, and cook for 5 minutes.
4

Control

When the underside is golden and the edge is set, turn the pancake and cook uncovered for 4 more minutes.

Once no raw batter clings when the center is pressed, cut into diamonds or triangles and coat with the perilla miso sauce while warm.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Slow cooking an 8mm to 1cm thick pancake over low heat
Finish cue: When the underside is golden and the edge is set, turn the pancake and cook uncovered for 4 more minutes.
Avoid this: Keep the heat low throughout so the center of the 1cm thick pancake cooks before the outside burns.