Mix the ● ingredients until smooth. Slice the onion thinly and julienne the carrot. Cut the green onion roughly into 3 cm lengths. Add the prepared vegetables into the ● mixture.
As in this photo, thinly slice the thick white part of the green onion.
Heat the sesame oil in a frying pan and transfer Step 2 into the pan (leave the floury liquid behind in the mixing bowl). At this point, the thickness of the joen is determined. If you'd like a thinner joen, spread Step 2 quickly.
Arrange the thinly sliced pork on top...
Pour with the floury liquid, which you saved in the mixing bowl at Step 3, thinly over the pork. It helps the pork stick to the joen (it is not always necessary).
Flip it over once the bottom is golden brown. Firmly press on the top and continue grilling until the center is cooked.
Sprinkle around the joen with sesame oil to crisp up the surface. Your joen is done.
When making the dipping sauce, add grated garlic or ra-yu to taste.
These are Chinese chive joens. They don't look any different.
Add squid or octopus if you like. They should be patted dry before adding as they have a lot of moisture.
Before adding, coat the seafood with flour and shake off the excess. It helps them stick to the joen.
Recipe ID: 2216875 : Cheese Jeon with Shio-kombu and Pork
Story Behind this Recipe
One friend moved to our neighborhood when I was a child. Her mother ran a restaurant in Tsuruhashi, Osaka. When I visited, she made us these as snacks which I remember fondly. (I added pork because I wanted to make them more filling.)
Chinese chives are good for this. Seafood will make these joens more scrumptious.