Koyadofu-iri seri to koebi no chijimi / jijigmae Korean savory pancake with freeze-dried tofu, water dropwort and bay shrimp

An easy fix when feeling like eating lots of vegetables, especially strong-tasting greens. For the batter below, koyadofu freeze-dried tofu along with ground okara soybean pulp are added to partially replace wheat flour and lower net carbs. Koyadofu‘s fat content contributes to a rich taste, while at the same time grating the freeze-dried tofu makes the batter light and airy. It also makes pancake surfaces toastier. But be patient when cooking — wait to flip pancakes until their bottom surface has turned opaque and shows some golden color at edges, otherwise they tend to crumble in the air.

1/2 recipe (pancake only; dipping sauce not included)
496 calories per serving; 32.2 g protein; 22.4 g fat; 40.5 g carbohydrate; 33.6 g net carbs; 198 mg sodium; 307 mg cholesterol; 6.9 g fiber; 962 mg potassium


(Makes two 22-23 cm pancakes)

For batter
2 koyadofu freeze-dried tofu (33 g in photo)
70 g wheat flour
10 g katakuriko potato starch
20 g kanso okara (fine dried soybean pulp)
200 cc water
2 eggs

1/2 bunch (approx. 100-120 g) seri water dropwort (110 g in photo)
1/2 small onion (64 g in photo)
1 medium or 1/2 large eringi king oyster mushroom (51 g in photo)
Tiny handful kiriboshi daikon rehydrated dried radish (24 g, water squeezed out, in photo)
100 g bay shrimp

4 tsp sesame oil (not in photo)

Dipping sauce (not in photo)


Grate koyadofu (can be done in food processor).

Add all other dry ingredients for batter, and mix well.

Add water and eggs, and mix well. 


Slice onion, and chop rehydrated dried radish and seri.
Slice or tear eringi.


Add onion, radish, seri and bay shrimp to batter, and mix well.


Heat sesame oil, first 1 tbsp, on medium low heat. 


Spoon in 1/2 batter in a medium round (15-16 cm in diameter; smaller than frying pan surface for easier flipping), and cook on medium low heat.

When bottom of batter turns opaque and shows some golden color at edges, flip.

Press pancake with spatula to flatten evenly.


In the meantime, prepare dipping sauce.
(In photo, mixing ponzujoyu citrus soy sauce, soy sauce, water, agave syrup, Korean chili pepper flakes and sesame seeds.)


When bottom of batter again turns opaque and golden at edges, flip again.


Raise heat to medium, and press with spatula to ensure entire surface comes contact with frying pan for toasty results.
Follow same procedure with other surface.

Transfer to cutting board.
Repeat above process with remaining 1/2 of the batter mixture. Add 1 tsp sesame oil before cooking if frying pan looks dry.


Cut into desired shape and number of pieces, and serve with dipping sauce.


  • Store-bought dried okara is much finer in texture; use less (or add more water when using 20 g store-bought product) for the recipe above.
  • The recipe uses koyadofu that contains 1.2 mg sodium and 129 mg potassium per 16.5 g koyadofu (made by Asahimatsu). It uses potassium carbonate instead of baking soda in the production process, and may not be suitable for those with severe kidney disorders. (Conventionally made koyadofu contains approx. 73 mg sodium and 5 mg potassium per 16.5 g koyadofu).
  • For the dipping sauce above, I mixed 1 tbsp ponzujoyu citrus soy sauce, 1 tsp soy sauce, 2 tsp water, 1/2 tsp agave syrup, 1/2 tsp toasted sesame seeds and 1/2 tsp Korean pepper flakes. When made with 50% reduced-sodium soy sauce (both ponzujoyu and dipping sauce), sodium content per serving (1/2 amount) is 197 mg.  

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(Last updated: July 14, 2018)