Photos by Shoji Kudaka ()
If you’re a Japanese food fan, you may have heard of okonomiyaki; a Korean food afficionado—chijimi. But Okinawa also has its own version: hirayachi.
“Hirayachi” means “baked flat” in Okinawan dialect. And though this savory pancake might look like a thin crust pizza, it is a bit different than that.
Hirayachi consists of flour, grated mountain yam, vegetables, and seafood and has a light flavor with little greasiness. It’s usually dipped into ponzu or Worcester sauces which up the salty tanginess of this pancake.
You’ll find this savory pancake served up at home as a snack, in cafés where it’s served with coffee or tea, and at the izakaya as an appetizer.
Try the recipes below and bring the taste of Okinawa to you. Bon appetite!
Ingredients (for two hirayachi, one with Chinese chives and the other with small shrimp)
Chinese chives (five pieces)
Flour (400cc for each Hirayachi)
Grated mountain yam (100g for the Hirayachi with Chinese chives)
Water (200cc for each Hirayachi)
One egg (for Hirayachi with small shrimp)
Dried small shrimp (30cc for Hirayachi with small shrimp)
Salt (a pinch for each Hirayachi)
Instant bouillon (a pinch for Hirayachi with Chinese chives)
Recipe for Hirayachi with Chinese chives
Cut five Chinese chives into small pieces.
Sift flour (400cc) into a bowl.
Grate mountain yam (100g).
Add water (200cc) and a pinch of salt and instant bouillon to the sifted flour in the bowl.
Stir in the grated mountain yam and chives.
Pour the mixture into a lightly greased frying pan over low to medium heat like you would a pancake. Let it brown and cook through.
Recipe for Hirayachi with small shrimp
Sift flour (400cc) into a clean bowl.
Add one beaten egg to the flour.
Add dried small shrimp (30cc).
Add water (200cc) and a pinch of salt.
Stir the mixture.
Pour the mixture into a lightly greased frying pan over low to medium heat like you would a pancake. Let it brown and cook through.
