Steps

1. Peel 150g of potatoes and remove any sprouts.
   🕒 03:33
2. Slice the peeled potatoes thinly, then julienne them. [Chef's Tip!] The thickness doesn't have to be perfectly fine; slightly thicker is okay. Slicing them thinly will give a crispy texture when baked.
   🕒 04:05
3. Heat sesame oil in a frying pan, then spread half of the julienned potatoes (for chijimi) evenly.
   🕒 06:55
4. Top with half of the 50g pizza cheese, breaking 4 pieces of Sato's Kirimochi Single Pack Mini into smaller pieces and scattering them over. Then, layer the remaining pizza cheese and the remaining potatoes, and cook over medium heat. [Chef's Tip!] The single pack mochi can be easily broken into small pieces by hand, making them convenient to use without a knife.
   🕒 07:09
5. Once one side is browned, flip it over and press it flat with a spatula while continuing to cook. [Chef's Tip!] Pressing it down while cooking will result in a thin, crispy, chijimi-like texture.
   🕒 08:17
6. Sprinkle with Ajishio (seasoned salt), to taste, and continue to cook both sides until extra crispy.
   🕒 08:42
7. Once cooked, transfer to a plate and sprinkle with scallions, to taste, and toasted sesame seeds, to taste.
   🕒 09:26
8. In the same frying pan, heat salad oil and spread the remaining half of the potatoes (for galette) evenly.
   🕒 09:34
9. Top with the remaining half of the 50g pizza cheese, breaking 4 pieces of Sato's Kirimochi Single Pack Mini into smaller pieces and scattering them over. Then, layer the remaining pizza cheese and the remaining potatoes, and cook over medium heat. [Chef's Tip!] The cheese and mochi will melt and solidify, so no binders like potato starch are needed.
   🕒 10:00
10. In a bowl, combine 1 tbsp soy sauce, 1 tsp sugar, 2 tsp vinegar, 2 dashes MSG(Ajinomoto) (MSG), rayu (chili oil), to taste, and Tabasco, to taste to make the chijimi dipping sauce.
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11. Once one side is browned, flip it over and press it flat with a spatula while continuing to cook.
    🕒 11:47
12. Once cooked, transfer to a plate, sprinkle with Ajishio (seasoned salt), to taste, and serve with ketchup, to taste, and black pepper, to taste.
    🕒 12:21