Ingredients

(For 4 people)

・1 cup flour

・1.5 cups water

・1 egg

・1/3 bundle garlic chives (Nira)

・½ can of tuna

・1 tbs dried bonito powder

・Salt to taste

Directions

1. Wash the garlic chives and cut 3cm long.
2. Crack an egg in a bowl, add water and flour, and mix well.
3. Add garlic chives, can of tuna, dried bonito powder and salt to taste.
4. Fry in oil in a pan on low heat.
5. When the hirayachi becomes a little brown, turn it over. When both sides are cooked, it’s ready to eat.

Some people eat hirayachi without any kind of seasoning, others dip it in Worcester sauce or make an original sauce by mixing soy sauce, vinegar and sesame oil.

Hirayachi was standard emergency food on Okinawa during typhoons. Until recently, severe weather often caused power outages that lasted a day or two. In order to be ready, Okinawa residents stocked food that could be kept for a long time, like canned and dry foods, as fresh food would spoil when the refrigerator went out because of the power outage. During such times, easy-to-make foods were cooked with gas that was always available even when every electric home appliance was cut off.

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