Made in a Frying Pan Crispy and Chewy Hirayachi (Okinawan Pancakes)

• 50 grams White flour
• 1 Egg
• 100 ml Dashi stock
• 1/4 tsp Salt
• 1/3 bunch Chinese chives
• 1/2 can Canned tuna (packed in water)
• 1 slice Melting-type sliced cheese

1. Finely chop the Chinese chives.
2. Drain the canned tuna.
3. Shred the sliced cheese into small pieces.
4. Combine the ingredients in a bowl in the order shown in the ingredients list.
5. Tip: If you have time, for a tastier result, when combining the batter ingredients, leave out the Chinese chives, tuna, or cheese, and let it sit in the refrigerator for a few hours before mixing them in.
6. Pour the batter into a heated frying pan, fry both sides, then cut it up and serve.
7. Tip: After flipping it over, press down on top with the spatula.
8. My two boys ate it right up!
9. Since they can be made easily and are such a hit, try serving them for lunch.
10. For a grown-up version, try omitting the cheese, and serve it with sauce made with mayonnaise and ponzu, or soy sauce and vinegar (both 50/50 blends)
11. If you don't have any dashi stock, substitute with 1 teaspoon dashi stock granules and 100 ml water, since our family's dashi is on the strong side.

white flour, egg, stock, salt, chinese chives, tuna, cheese

Taken from cookpad.com/us/recipes/157480-made-in-a-frying-pan-crispy-and-chewy-hirayachi-okinawan-pancakes (may not work)