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Appetizer

Hirayachi (Japanese Chive and Sesame Pancake)

Original name: Hirayachi (Japanese Savory Pancake)

A golden brown hirayachi pancake on a round plate, sprinkled with sesame seeds and topped with a small mound of grated daikon radish, a pool of soy sauce nearby.
Prep
10 mins
Cook
10 mins
Servings
2
JapaneseEasyLunchVegetarianDairy Free

About this dish

Hirayachi is a quick and humble Japanese pancake that flouts tradition by skipping the batter ferment of its cousin okonomiyaki. Instead, it goes straight for golden edges and a whispery crunch, making it the perfect lazy genius dinner.

My version is light, scallion-kissed, and ridiculously satisfying.

Ingredients

UK and US measurements are both included for every recipe.

All-purpose flour

grain

80g

Imperial measurement: 2/3 cup

Cold water

liquid

120ml

Imperial measurement: 1/2 cup

Egg

protein

1

Scallions

vegetable

3 stalks

Toasted sesame oil

fat

1 tbsp

Soy sauce

seasoning

1 tbsp

Vegetable oil

fat

1 tbsp

Method

1

Prepare batter

5 min

In a medium bowl, combine flour, water, egg, and soy sauce. Whisk until smooth. Let rest 5 minutes.

2

Add scallions

1 min

Thinly slice scallions and stir into the batter.

3

Heat pan

1 min

Heat a non-stick frying pan over medium-high heat. Add vegetable oil and swirl to coat.

4

Cook pancake

5 min

Pour batter into the pan, tilting to form an even layer. Cook until the underside is golden brown, about 3 minutes. Flip and cook until the other side is golden, about 2 minutes.

5

Finish with sesame oil

30 sec

Drizzle toasted sesame oil around the edges, then remove from heat.

6

Serve

1 min

Slide onto a plate, cut into wedges, and serve with additional soy sauce or chili oil.

Equipment

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Nutrition facts

420 kcal
Calories
7 g
Protein
28 g
Carbohydrates
9 g
Fat
1 g
Fiber
480 mg
Sodium

Tips

  • For a gluten-free version, swap all-purpose flour with a 1:1 rice flour and tapioca starch blend.
  • Letting the batter rest for 5 minutes isn't optional—it relaxes the gluten for a tender pancake.
  • To make it a meal, add cooked shrimp or shredded chicken into the batter before cooking.

Serving suggestions

  • Serve hot, cut into wedges, with a dipping sauce of soy sauce mixed with a splash of rice vinegar and a drizzle of chili oil. A side of miso soup turns this into a complete light dinner.

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Aiko Nakamura

Recipe by

Aiko Nakamura

Specialises in Japanese cuisine

Aiko is a kaiseki-trained rebel who puts truffle oil on okonomiyaki. Purists have tried to excommunicate her.

Describe yourself in three words: Playful rule-breaker, loves drama.