From Tsuruhashi, Osaka - Mum's Joen with Green Onio

Name: From Tsuruhashi, Osaka - Mum's Joen with Green Onion or Chinese Chives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 60 grams Plain flour; 30 grams Katakuriko; 100 grams Water; 1 medium Egg; 1 tsp or less Chinese soup stock; 1 Pepper; 100 grams Thinly sliced pork belly; 1/2 medium Onion; 6 sliced and then julienned Carrot; 3 large Dried shrimp; 100 grams Green onion (Japanese leeks or Chinese chives); 1 Sesame oil; 1 and 1/2 tablespoons Soy sauce; 1 ad 1/2 tablespoons Vinegar; 1 and 1/2 teaspoons Sugar; 1 and 1/2 teaspoons Gochujang; 1 and 1/2 teaspoons Sesame oil; 1 Pepper; 1 Ichimi spice; 1 Sesame seeds

Servings: persons

60 grams Plain flour
30 grams Katakuriko
100 grams Water
1 medium Egg
1 tsp or less Chinese soup stock
1 Pepper
100 grams Thinly sliced pork belly
1/2 medium Onion
6 sliced and then julienned Carrot
3 large Dried shrimp
100 grams Green onion (Japanese leeks or Chinese chives)
1 Sesame oil
1 and 1/2 tablespoons Soy sauce
1 ad 1/2 tablespoons Vinegar
1 and 1/2 teaspoons Sugar
1 and 1/2 teaspoons Gochujang
1 and 1/2 teaspoons Sesame oil
1 Pepper
1 Ichimi spice
1 Sesame seeds

1
Mix the ingredients until smooth.
2
Slice the onion thinly and julienne the carrot.
3
Cut the green onion roughly into 3 cm lengths.
4
Add the prepared vegetables into the mixture.
5
As in this photo, thinly slice the thick white part of the green onion.
6
Mix quickly.
7
Heat the sesame oil in a frying pan and transfer Step 2 into the pan (leave the floury liquid behind in the mixing bowl).
8
At this point, the thickness of the joen is determined.
9
If you'd like a thinner joen, spread Step 2 quickly.
10
Arrange the thinly sliced pork on top...
11
Pour with the floury liquid, which you saved in the mixing bowl at Step 3, thinly over the pork.
12
It helps the pork stick to the joen (it is not always necessary).
13
Flip it over once the bottom is golden brown.
14
Firmly press on the top and continue grilling until the center is cooked.
15
Sprinkle around the joen with sesame oil to crisp up the surface.
16
Your joen is done.
17
When making the dipping sauce, add grated garlic or ra-yu to taste.
18
These are Chinese chive joens.
19
They don't look any different.
20
Add squid or octopus if you like.
21
They should be patted dry before adding as they have a lot of moisture.
22
Before adding, coat the seafood with flour and shake off the excess.
23
It helps them stick to the joen.
24
: Cheese Jeon with Shio-kombu and Pork

1009

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 60 grams Plain flour, 30 grams Katakuriko, 100 grams Water, 1 medium Egg, and more.

Yes, From Tsuruhashi, Osaka - Mum's Joen with Green Onion or Chinese Chives falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

From Tsuruhashi, Osaka - Mum's Joen with Green Onion or Chinese Chives

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions