Wrap the tofu in paper towels and microwave for 1 minute. Leave to cool down. Chop the Chinese chives into 2 cm long pieces. Finely julienne the carrot, and chop the kimchi finely.
Put the tofu and egg into a bowl and mix. Add the flour and katakuriko and continue mixing.
Add the chopped up ingredients and mix together.
When it's evenly mixed, pour into a frying pan that's been heated up with sesame oil. (To make 6 small pancakes, drop in spoonfuls of the batter at a time.)
Cook on both sides until browned over medium heat, and it's done!
Mix the sauce ingredients together, and serve with the pancakes. You can just use ponzu sauce instead, which is more refreshing. Try wrapping the pancakes in Korean nori seaweed too, which is delicious.
Story Behind this Recipe
I wanted to make a healthy version of my favorite jijimi.
The tiny sakura shrimp give great flavor to these pancakes. Please adjust the amount of flour depending on how watery the tofu is.