This is a delicious pizza-style chijimi seasoned with ketchup and consommé stock that tastes great even without sauce. The crispy cheese and the nice fragrance of wiener sausage make this dish perfect to serve as an appetizer with drinks.
Mix the ● ingredients in a bowl. You don't need to worry about the lumps so much.
Wash the mizuna leaves, cut into 2 cm lengths, and drain the excess water. Cut the wiener sausages into small pieces, and drain the excess water from the corn.
Add the Step 2 ingredients and cheese into the Step 1 bowl, and mix well until the mixture is no longer lumpy. If the batter is too thick, add a little bit of water.
Heat a large amount of oil in a frying pan. After giving the batter another quick mix, pour 1/2 of it into the pan and shallow-fry by pressing it down. When both sides become crispy, it's ready to be served.
Addendum: Since the water content of the ingredients affects the thickness of the batter, I allowed for excess. Please check the consistency of the batter during Step 3, and adjust the amount of water as necessary.
Story Behind this Recipe
I wanted to make something filling using bland mizuna leaves, and I came up with this pizza-style chijimi dish. My husband told me it was delicious, so I uploaded the recipe.
The key is to cut the mizuna leaves in short lengths. I used 2 large handfuls of mizuna after being cut. If you use too much, they won't dissolve well into the batter. The nice fragrance of the cheese and wiener sausages is a key characteristic of this recipe. Please press the chijimi down while shallow-frying so that it gets nice and crispy.