Easy with Seafood Mix!
Seafood Chijimi (kaisen chijimi, 海鮮チヂミ) is a popular dish originating from Korean cuisine, where vegetables like chives (nira, ニラ) and onion, along with seafood are mixed into a flour and potato starch batter, then fried until crispy. It’s easy to recreate an authentic flavor in Japanese homes with the widely-available frozen “seafood mix,” which usually contains shrimp, octopus, and squid.
This chijimi is characterized by the irresistible pairing of a "crispy" (saku-saku, サクサク) outside and "chewy/mochi-like" (mochiri, もっちり) inside. Pan-frying the chijimi with a generous amount of sesame oil creates a mouthwatering aroma! It’s also great cold, so give it a try in the next day’s lunchbox, too!
15 minutes
Chiori
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 7 oz frozen seafood mix
- 2 oz onion
- 1 oz garlic chives (nira)
- 1 Japanese piman pepper (or substitute a small green bell pepper)
- A1 egg
- A6 tbsp potato starch (katakuriko, or cornstarch)
- A4 tbsp all-purpose flour
- A3 tbsp water
- A2 tbsp Japanese mayonnaise
- A1 tsp chicken stock powder (granulated)
- A1 tsp sugar
- A1 tsp grated garlic (or garlic paste from a tube)
- sesame oil, as needed
INSTRUCTIONS
- 1
Mix 1 tsp. of salt into 2 cups (500 ml) of water, and soak the frozen seafood mix for about 30 minutes until thawed. Wrap the defrosted seafood mix in a paper towel and squeeze out the moisture thoroughly.
- 2
Cut the shrimp and squid in half lengthwise (or slice thinly and diagonally). Slice the onion thinly. Cut the chives into approx. 1-inch-long pieces. Shred the green pepper finely.
- 3
In a bowl, mix the (A) ingredients (egg, potato starch, flour, 3 tbsp. water, mayonnaise, chicken stock powder, sugar, and garlic), then add the vegetables and seafood from Step 2 and mix.
- 4
Heat 1 tbsp. of sesame oil in a frying pan. Pour in half of the mixture from Step 3, spread it thinly, and fry over medium heat for about 3 minutes. Flip, drizzle 1 tbsp. of sesame oil around the edge, and fry for 2–3 minutes, pressing down occasionally with a spatula until crispy. Cook the remaining batter in the same way.
- 5
Cut into squares, arrange on a plate, and serve with your preferred dipping sauce (optional).
RecipeID
594
Tips & Notes
・Dipping Sauce Recipe:
1 tbsp. soy sauce
1 tbsp. vinegar
½ tbsp. sugar
1 tsp. gochujang (chili bean paste)
1 tsp. water
½ tsp. toasted sesame seeds
½ tsp. sesame oil
Mix all ingredients.
・You can omit the garlic.
・Using a generous amount of oil results in a crispy finish.
・Suitable for bento.
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I live in Sapporo, Hokkaido, and I’m a mother of two daughters who both love to eat. As a working mom, my realistic, everyday recipes have resonated with many, and as of May 2024, I’m grateful to have over 380,000 followers on Instagram. Thank you so much for your support! From a homemaker’s perspective, my motto is to create recipes that make families happy and help busy women. I share dishes that can be made even more delicious with just a small twist using seasonings you already have at home. Along with recipes, I also post daily tips on cooking techniques to enhance flavor and handy food storage methods that make life in the kitchen easier.