Steps

1. In a bowl, combine Mentsuyu (Noodle Soup Base) 2 tbsp, Vinegar 1 tbsp, Sugar 1 tsp, Gochujang (Korean Chili Paste) 1 tsp, and Grated Garlic 1 clove. [Key Tip!] If you're concerned about the raw garlic smell, microwave for 10-20 seconds to mellow its pungency and spiciness.
   🕒 00:56
2. Mix the ingredients thoroughly until the gochujang is dissolved.
   🕒 01:29
3. Add Toasted Sesame Seeds 1/2 tbsp and mix briefly. The dipping sauce is now complete.
   🕒 01:32
4. In a separate bowl, combine All-purpose Flour 80g, Potato Starch 40g, Egg 1, Salt 2 pinches, Dashi granules 1 tsp, and Water 130ml. [Key Tip!] Seasoning the batter thoroughly will prevent the chijimi itself from tasting bland, so you won't need to make the sauce overly strong.
   🕒 01:49
5. Use chopsticks to mix the batter well. [Key Tip!] It's okay to mix the chijimi batter vigorously.
   🕒 02:25
6. Cut the prepared ingredients like fish cake, enoki mushrooms, and green onions into long, thin strips for even cooking. [Key Tip!] Cutting all ingredients into long, thin pieces ensures they cook through evenly and prevents undercooking.
   🕒 03:06
7. Add the cut ingredients to the batter bowl and mix gently. [Key Tip!] Avoid overmixing the ingredients with the batter to prevent excess moisture from releasing.
   🕒 03:31
8. Aim for 150g to 200g of ingredients per portion of batter. [Key Tip!] Too many ingredients will result in a thick chijimi and affect its texture. If you have a lot of ingredients, it's recommended to divide and cook in two batches.
   🕒 02:48
9. Heat a frying pan over low to medium heat, add a little oil, and pour in the prepared batter.
   🕒 04:21
10. Pour the batter into the pan before it gets too hot, and spread it evenly to ensure a uniform thickness. [Key Tip!] Spreading the batter before the pan gets excessively hot helps achieve an even thickness.
    🕒 04:34
11. Once it's somewhat flattened, press down on the batter with a spatula while it cooks. [Key Tip!] To achieve a crispy chijimi, press down on the batter with a spatula as it cooks.
    🕒 04:56
12. When you hear a sizzling sound from the frying pan, continue to cook for 3 minutes, pressing down periodically.
    🕒 05:16
13. After 3 minutes, use a lid or a plate to flip the chijimi over. [Key Tip!] Using a lid makes it easier to flip the chijimi.
    🕒 05:26
14. To make it crispy, pour sesame oil around the edges and cook the other side for 3 minutes, pressing down.
    🕒 05:43
15. After 3 minutes, flip it over again, add more sesame oil, slightly increase the heat to medium, and cook for about 30 seconds to make it extra crispy.
    🕒 05:56
16. Flip it over one more time, and your chijimi is complete.
    🕒 06:20
17. Cut into bite-sized pieces. [Key Tip!] To cut the crispy batter cleanly, use a 'push-cut' motion with your knife.
    🕒 06:34