Crispy Crunchy Cheese and Spinach Chijimi

• 1 bunch Spinach
• 2 Eggs
• 4 tbsp Flour
• 2 tbsp Dashi Soup Stock or Water
• 1/2 tsp Sugar
• 2 mini packages Bonito flakes
• 1 Cheese (sliced, melting, pizza cheese; anything is okay)
• 1 tbsp Vinegar
• 1 tsp Gochujang
• 1 tsp Sugar
• 1 1/2 tbsp Soy sauce
• 1 tsp Sesame oil
• 1 tbsp Ground sesame seeds

1. Blanch the spinach with some salt added to the water, remove to a water bath to remove the harshness, tightly squeeze out the water, and cut into 1 cm long pieces.
2. Break an egg into a bowl and beat.
3. Add dashi broth (or water+ a pinch of dashi stock granules), sugar, and flour, and mix well.
4. Add spinach and stir thoroughly.
5. Stir until small bubbles form, all of the lumps disappear, and the batter becomes fluffy.
6. Add bonito flakes and give a quick stir.
7. Heat a frying pan coated with lots of vegetable oil, turn off the heat momentarily, pour in only half of the batter, spread out as thinly as possible, and top with cheese.
8. Cover with a lid, and cook on one side over medium-low heat while keeping an eye on the color.
9. Flip it over, and cook over low heat without the lid, until the cheese becomes crispy.
10. Secret Spicy Sauce: Add vinegar, sugar, and gochujang to a microwave safe container, microwave on high for about 15 seconds, and stir in the soy sauce, sesame oil, and ground sesame.
11. For those of you with kids who can't handle spice, add 1.5 tablespoons sugar in place of the gochujang and make as written in Step 6.

spinach, eggs, flour, water, sugar, bonito flakes, cheese, vinegar, gochujang, sugar, soy sauce, sesame oil, ground sesame seeds

Taken from cookpad.com/us/recipes/169331-crispy-crunchy-cheese-and-spinach-chijimi (may not work)