| Category | Item |
|---|---|
| Restores | 8 (+0.6) |
| Eating time | 2s |
| Compost | 85% |
Batter of flour and egg with cut nira and salt, spread thin and browned on both sides.
Obtaining
Usage
The batter is shared
The flour-and-egg batter is the same part funayaki uses, so one crafting table preparation serves both. The water that loosens it and the oil it fries in both come from the pan.
Advancements
Satoyama Starred CookChallenge
Bring together one of every dish on the satoyama menu and receive the banner to hang by the door
Making it step by step
Each step shows one batch. Where recipes differ, the route with fewer processing steps is shown.
Process flowchart
Arrows connect each output to the matching ingredient in the next step. Scroll horizontally to explore wider diagrams.
- Wheat
- Wheat Flour
- Egg
In the real world
Hirayachi is made across Okinawa by loosening flour and egg with water or stock, folding in chopped nira and frying it thin. The name means a flat fried thing, and kamaboko or mozuku are sometimes added. It is also known as the easy food of days when no one can get to the shops, such as during a typhoon.
Differences in game
Mixing nira into the batter is omitted; batter and cut nira go into the pan together. Stock is not used, and the pan supplies water. Turning the pancake to brown both sides is combined into one heating step.
References and sources
- Hirayachi — Our Regional Cuisines — Recorded as a flour dish of the whole prefecture — egg beaten with flour, loosened with salt and water or stock, folded with chopped nira and fried on both sides in a lightly oiled pan.