Veggie Chijimi

2 cups white flour

1 cups brown rice flour

a little canola oil

3 pinches salt

a little water

topping (eg. nira, carrot, leek)

sauce:chili miso sauce, brown rice vinegar, chili paste.

The key point is to make a thin batter and fry in plenty of oil for a crisp pancake.
Heat oil in pan. Add a ladel of batter. Arrange vegetables on top. Flip. Cook until lightly
browned on both sides. Serve with sauce.