Umukuji Hirayachi (Sweet Potato Starch Omelet)

Demonstrated by: Ellen Higa.
Featured in Hui O Laulima - Giving a Helping Hand on May 22, 2005.



Umukuji Hirayachi (Sweet Potato Starch Omelet)

  • 1 cup umukiji (sweet potato starch-see note)
  • 1 1/2 cups water
  • 1 egg
  • 1/2 teaspoon salt
  • 4 stalks chives or green onions, chopped
  • 1/2 cup finely chopped kamaboko (Japanese fish cake)
  • 1/2 teaspoon dashi no moto (Japanese fish flavored soup granules)
  • 1 package (1/2 oz ) bonito flakes
  • Oil for frying


  1. Dissolve the umukuji in the water.
  2. Add remaining ingredients, except the bonito flakes, and mix well.
  3. Heat a medium-sized skillet with 1 teaspoon oil.
  4. Stir the mixture thoroughly before making each omelet as the umukuji tends to settle on the bottom.
  5. Pour about 1/2 to 3/4 cup of the mixture to coat the bottom of pan.
  6. Sprinkle 1 heaping tablespoon of the bonito flakes after the mixture sets slightly.
  7. Flip over once and brown slightly.
  8. Flip over again, roll into a crepe.

Makes 2 to 3 servings.

Note: Umukuji is seldom available in local markets or Asian grocery stores. However, it can be purchased at the Okinawan Festival at Kapiolani Park during the Labor Day weekend.


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