Finely chop up the leftover boiled somen. Add katakuriko and mix well.
Add the dashi stock, salt, and condiments to the egg and mix well. Add this mixture to the somen from Step 1 and mix.
It's more delicious cooked thinly, so coat a large frying pan in sesame oil and add the mixture from Step 2.
Turn over while pressing down on the pancake. Once both sides have turned golden brown it's complete.
Our family eats these with salt, but they're also delicious with ponzu or dashi soy sauce. Of course, it's also delicious as-is!
Another COOKPAD user recommended topping it with cheese for a kids snack. Great idea! A great use for leftover somen once summer is over.
Story Behind this Recipe
I really wanted to do something with the leftovers from a meal of cold somen noodles. I typically make stir-fries, but since I had an odd amount left over I mixed in cooked egg, and eventually I arrived at this chijimi recipe.
The key is to cook the pancakes thinly in a large frying pan with plenty of sesame oil. Add Chinese chives and sakura shimp for an even more authentic Korean chijimi.