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From Tsuruhashi, Osaka - Mum's Joen with Green Onion or Chinese Chives

From Tsuruhashi, Osaka - Mum's Joen with Green Onion or Chinese Chives

These are easy joens using the usual ingredients you have at home. They are filling as they have plenty of vegetables and pork.

Ingredients: Makes 2

●Plain flour
60 g
●Katakuriko
30 g
●Water
100 g
●Egg
1 medium
● Chinese soup stock
1 teaspoon or less
●Pepper
to taste
Thinly sliced pork belly
100 g
◎Onion
1/2 medium
◎Carrot
5-6 sliced and then julienned
◎Dried shrimp
2-3 large
◎Green onion (Japanese leeks or Chinese chives)
100 g (1 bunch)
Sesame oil
to taste
For dipping sauce (for 2 joens)
Soy sauce
1 and 1/2 tablespoons
Vinegar
1 ad 1/2 tablespoons
Sugar
1 and 1/2 teaspoons
Gochujang
1 and 1/2 teaspoons (to your taste)
Sesame oil
1 and 1/2 teaspoons
Pepper
to taste
Ichimi spice
to taste
Sesame seeds
to taste

Steps

1. 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.
2. As in this photo, thinly slice the thick white part of the green onion.
3. Mix quickly.
4. 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.
5. Arrange the thinly sliced pork on top...
6. 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).
7. Flip it over once the bottom is golden brown. Firmly press on the top and continue grilling until the center is cooked.
8. Sprinkle around the joen with sesame oil to crisp up the surface. Your joen is done.
9. When making the dipping sauce, add grated garlic or ra-yu to taste.
10. These are Chinese chive joens. They don't look any different.
11. Add squid or octopus if you like. They should be patted dry before adding as they have a lot of moisture.
12. Before adding, coat the seafood with flour and shake off the excess. It helps them stick to the joen.
13. 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.)