Negiyaki (Green Onion Pancake)
Negiyaki (Green Onion Pancake)
Ingredients
For the Batter
- 100 g all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon dashi powder
- 200 ml water
- 1 large egg
For the Fillings
- 300 g green onions, sliced into 1-inch pieces
- 100 g thinly sliced pork belly
For Cooking
- a little oil, for cooking
For Toppings
- as needed katsuobushi
- as needed soy sauce, for drizzling
- as needed Okonomi sauce, for drizzling
- as needed ponzu, for a light drizzle (optional)
Instructions
- 1
In a large bowl, combine the dry ingredients for the batter: 100 g all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/4 teaspoon dashi powder.
⏱️ 2 min
- 2
Add the wet ingredients to the dry mixture: 200 ml water and 1 large egg. Whisk until just combined, being careful not to overmix the batter to ensure a light and airy pancake.
⏱️ 2 min
- 3
Add the 300 g of sliced green onions to the prepared batter and mix gently to combine. Cook the batter immediately after mixing to maintain its fluffiness.
⏱️ 2 min
- 4
If not already pre-sliced, cut the 100 g of thinly sliced pork belly into manageable pieces.
⏱️ 1 min
- 5
Heat a non-stick pan with a little oil over medium heat. (For efficiency, you may use two frying pans simultaneously). Arrange half of the sliced pork belly in a circular layer on the bottom of the heated pan.
⏱️ 1 min
- 6
Pour half of the green onion batter mixture evenly over the pork belly. Cook for 3-4 minutes until the bottom is golden brown and crispy.
⏱️ 4 min
- 7
Carefully flip the pancake and cook for another 3-4 minutes on the second side until it is cooked through and golden brown.
⏱️ 4 min
- 8
Transfer the cooked Negiyaki to a plate. Garnish generously with katsuobushi. Drizzle with savory soy sauce or Okonomi sauce. For a bright, citrusy flavor, you can optionally add a light drizzle of ponzu.
⏱️ 1 min
- 9
Repeat steps 5-8 for the remaining batter and pork belly to cook the second Negiyaki.
⏱️ 8 min
Kitchen Tools
Nutrition Facts (per serving)
Negiyaki (Green Onion Pancake)
For the Batter
- 100 g all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon dashi powder
- 200 ml water
- 1 large egg
For the Fillings
- 300 g green onions, sliced into 1-inch pieces
- 100 g thinly sliced pork belly
For Cooking
- a little oil, for cooking
For Toppings
- as needed katsuobushi
- as needed soy sauce, for drizzling
- as needed Okonomi sauce, for drizzling
- as needed ponzu, for a light drizzle (optional)
Instructions
- 1
In a large bowl, combine the dry ingredients for the batter: 100 g all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/4 teaspoon dashi powder.
⏱️ 2 min - 2
Add the wet ingredients to the dry mixture: 200 ml water and 1 large egg. Whisk until just combined, being careful not to overmix the batter to ensure a light and airy pancake.
⏱️ 2 min - 3
Add the 300 g of sliced green onions to the prepared batter and mix gently to combine. Cook the batter immediately after mixing to maintain its fluffiness.
⏱️ 2 min - 4
If not already pre-sliced, cut the 100 g of thinly sliced pork belly into manageable pieces.
⏱️ 1 min - 5
Heat a non-stick pan with a little oil over medium heat. (For efficiency, you may use two frying pans simultaneously). Arrange half of the sliced pork belly in a circular layer on the bottom of the heated pan.
⏱️ 1 min - 6
Pour half of the green onion batter mixture evenly over the pork belly. Cook for 3-4 minutes until the bottom is golden brown and crispy.
⏱️ 4 min - 7
Carefully flip the pancake and cook for another 3-4 minutes on the second side until it is cooked through and golden brown.
⏱️ 4 min - 8
Transfer the cooked Negiyaki to a plate. Garnish generously with katsuobushi. Drizzle with savory soy sauce or Okonomi sauce. For a bright, citrusy flavor, you can optionally add a light drizzle of ponzu.
⏱️ 1 min - 9
Repeat steps 5-8 for the remaining batter and pork belly to cook the second Negiyaki.
⏱️ 8 min