Steps

1. In a bowl, combine Potato Starch 3 tbsp and Water 3 tbsp, and mix well.
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2. Add Egg 1, drained Canned Tuna 1 can, Grated Garlic 1 tsp, Toasted Sesame Seeds 1 tbsp, and Salt and Pepper (to taste), then mix.
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3. Add the boiled and well-drained Somen Noodles 1 bundle (100g) to the bowl. Mix thoroughly with the ingredients to coat.
   🕒 01:02
4. Remove the stems from Green Shiso Leaves 10 leaves, cut them in half, then roll them up and julienne.
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5. Add the julienned Green Shiso Leaves to the somen bowl and mix everything together.
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6. Heat Vegetable Oil (for cooking) in a frying pan over medium heat.
   🕒 01:43
7. Pour the somen mixture into the pan and spread it thinly and evenly. (Key Tip!) Spread thinly to achieve a crispy texture.
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8. Cook over medium heat until golden brown.
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9. Once the bottom is golden brown and firm enough to slide in the pan, gather the mixture to one side and flip it.
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10. After flipping, reshape it to be flat and continue cooking.
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11. Once both sides are golden brown, drizzle Sesame Oil (for cooking) around the edges of the pan and let it coat the chijimi.
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12. Increase the heat to medium-high and cook until both sides are nicely browned and crispy.
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13. Once both sides are golden brown and crispy, remove from heat and transfer to a cutting board.
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14. Cut into bite-sized pieces and arrange on a plate.
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15. Serve with a dipping sauce made by mixing Mentsuyu (Noodle Soup Base) and Chili Oil, if desired. (Key Tip!) Use this if you find the taste bland or want to add some spiciness.
    🕒 04:12