I'm not too sure if "chijimi" is the correct naming for this dish as everything on the internet was labeled "pajeon", but everything in Japan is called "chijimi". I didn't really follow the recipes that I saw on the internet either because I didn't have the type of flour that they used. Anyway, last night, I tried to make "chijimi"/"pajeon".Serves 1
42g thinly sliced pork
3 stalks of chive
1 egg
a little milk
1 teaspoon sesame oil
Cut the pork into bite sized pieces and set aside.
Cut the chives into 1 to 2 inch pieces, wash and set aside.
Put the oil into a frying pan and heat.
Add the pork and after the pork has turned color, add the chives.
Beat the egg and add a little milk (to make the egg fluffy)
Pour over the pork and chives.
Cook well.
The chijimi/pajeon was good, but didn't have too much flavor by itself, so I served it with some kim chee. I found these cute servings for one--it is just the right size, although if you love to eat kim chee, it may be a little too small for you.
This dish went really well with the 2005 Yalumba Viognier--a dry, fruity wine.
