Finely chop the Chinese chives. Drain the canned tuna. Shred the sliced cheese into small pieces.
Combine the ingredients in a bowl in the order shown in the ingredients list.
Tip: If you have time, for a tastier result, when combining the batter ingredients, leave out the Chinese chives, tuna, or cheese, and let it sit in the refrigerator for a few hours before mixing them in.
Pour the batter into a heated frying pan, fry both sides, then cut it up and serve.
Tip: After flipping it over, press down on top with the spatula.
My two boys ate it right up! Since they can be made easily and are such a hit, try serving them for lunch.
For a grown-up version, try omitting the cheese, and serve it with sauce made with mayonnaise and ponzu, or soy sauce and vinegar (both 50/50 blends)
If you don't have any dashi stock, substitute with 1 teaspoon dashi stock granules and 100 ml water, since our family's dashi is on the strong side.
Story Behind this Recipe
All you have to do is fry it until the cheese browns nicely. Using their fingers, my boys gobbled these down without any sauce. Even my four-year-old first-born veggie hater was able to consume this large amount of Chinese chives, when normally, he'd turn away with one speck of green on his plate! Hirayachi's are awesome!! Hooray for Okinawa!
Ever since our trip to Okinawa, our family has been hooked on Okinawan cuisine. This is our variation of hirayachis. My husband says they're super chewy and soft. It's a great dish since it's so easy and pleases everyone.