How to make "Green Onion Chijimi"

November 18, 2025

How to Make Quick & Easy Japanese Green Onion Chijimi (Savory Pancake)

Looking for a crispy, savory Japanese-style pancake you can make in minutes?
This easy green onion chijimi uses dried Japanese negi (green onions) for rich aroma and zero prep.
Just mix, pan-fry, and enjoy a flavorful snack, side dish, or light meal—perfect for busy days.

Featured Ingredient

Hot-Air Dried Green Onions (Negi)

by Kira Foods Co. (10g / 0.36 oz)

・Made from farm-fresh green onions grown in Kyushu, Japan

・Naturally preserved by hot-air drying

・Pre-cut and ready to use → no chopping, no waste

・Adds aroma, sweetness, and color to your pancake

→ Shop this ingredient

Why You’ll Love This Chijimi

・Quick and easy—ready in under 10 minutes

・Crispy edges + chewy center

・No knife needed when using dried negi

・Versatile—add garlic chives, seafood, or veggies

・Perfect as a snack, appetizer, or light meal

Ingredients (2 servings)

Vegetables

・1.8 oz garlic chives (about 1/2 bunch), cut into 2-inch pieces

・2–3 tbsp dried Japanese green onions

Batter (A)

・8 tbsp (1/2 cup) all-purpose flour

・6 tbsp potato starch

・1/2 tbsp chicken bouillon powder

・2/3 cup water

For Frying

・2 tbsp sesame oil (first side)

・2 tbsp sesame oil (second side)

Dipping Sauce (B)

・1 tbsp soy sauce

・1 tsp sugar

・1 tsp sesame oil

・1–1.5 tsp vinegar

・Pinch toasted sesame seeds

・Optional: chili oil

How to Make Crispy Japanese Chijimi

English Translation

Trim off the root ends of the garlic chives and cut with kitchen scissors them into 2-inch pieces.
Cut the parts near the roots into smaller pieces for a better texture.
In a bowl, add A (8 tbsp all-purpose flour, 6 tbsp potato starch, and 1/2 tbsp chicken bouillon powder). Lightly whisk, then add the water and mix well until smooth.
Add the garlic chives.
Add the dried green onions directly without rehydrating them in water.
Mix with chopsticks until evenly combined.
Heat 2 tbsp sesame oil in a frying pan. Once the oil is hot, pour in the batter and spread it into a flat, even circle.
Cook over medium heat until the bottom becomes crispy and golden brown (about 4 minutes).
While it cooks, make B: mix 1 tbsp soy sauce, 1 tsp sugar, 1 tsp sesame oil, 1–1.5 tsp vinegar, a pinch of toasted sesame seeds, and a little chili oil if you like.
Flip the pancake, then pour 2 tbsp sesame oil around the edges of the pan.
Cook over medium to medium-low heat until the other side is golden and crisp.
Cut into bite-size pieces, plate, and serve with the dipping sauce.