Cut the pork into small pieces. Mix the pork with 5 g of shio-kombu and 1/2 teaspoon of sesame oil and leave to stand (it's also delicious with grated garlic.)
Meanwhile cut the Chinese chives into 1-cm widths. Mix the ● ingredients well.
Add the Chinese chives, cheese and pork from Step 1 into the mixed ● ingredients (mix well until everything is well combined).
Stir in the rest of shio-kombu.
Heat sesame oil or vegetable oil in a frying pan. Place a good portion of the batter into the pan and fry.
Once the bottom is golden brown, flip over. Press down with a spatula.
When both sides are crispy and brown, it is done (I made eleven 7-8 cm diameter jeon).
Sprinkle with coarsely ground black pepper (or ichimi spice if you like it spicy).
Story Behind this Recipe
-I make them as snacks to use up leftover flour. I always keep shio-kombu so I can make them easily. -You can use a hot plate to enjoy eating hot and crispy jeons at your table.
-The shio-kombu marinade seasons the pork well. -The pork is already seasoned well without other condiments (if you like it saltier, add more shio-kombu). -Add more cheese to taste. -Add other ingredients to make your own original jeon.