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Negiyaki (Green Onion Pancake)
Makes 2 (serves 2) · About 30 min
An Osaka-style flour dish: batter packed with green onions, topped with pork and cooked. Eaten with soy sauce and lemon instead of okonomiyaki sauce.
① Cut the green onions and pork→② Make the batter→③ Cook and top with pork→④ Flip and steam→⑤ Brush on soy sauce and lemon
What to buy
Meat & eggs
Vegetables
Flour, dry goods & seasonings
Check what you already have
Tap an item to check it off (checks clear when you close the page). Tools: frying pan (with a lid), 2 spatulas, bamboo skewer.
How to make it
1
Cut the green onions and pork
- On the cutting board, cut off the root ends of the green onions and slice from the end 5 mm wide (thin rounds)
- Cut the pork belly slices in half crosswise (you get 8 pieces)
- When you finish cutting, wash your hands, knife and cutting board with dish soap (you will use them again to cut in step 5)
How to tell it's doneThere is a big pile of green onions in the bowl. Use it all, even if it looks like a lot.
2
Make the batter and mix in the green onions
- Crack 1 egg into a bowl and beat it. Add 120 ml water and 1/2 tsp dashi granules and mix
- Add 80 g cake flour and whisk until there are no lumps
- Add the green onions and 3 tbsp tenkasu and mix roughly with cooking chopsticks
How to tell it's doneAll the green onions are coated in batter. It is fine if it looks like there are more green onions than batter.
3
Cook and top with pork
- Cook half at a time. Put 1/2 tbsp vegetable oil in a frying pan and heat over medium heat
- Pour in half the batter and spread it into a circle about 18 cm across and 1.5 cm thick
- Lay 4 pieces of pork on top, not overlapping
How to tell it's doneThe batter at the edges is dry and set, and when you lift it a little with a spatula, the bottom is golden brown.
4
Flip and steam-cook with the lid on
- Flip it over in one go with 2 spatulas. The pork is now on the bottom
- Put the lid on and cook over medium-low heat for about 5 min
- Flip it once more, take off the lid and cook 1 min
How to tell it's doneThe pork is crispy and has no pink parts. Stick a bamboo skewer into the center and pull it out: no raw batter sticks to it.
Be carefulDo not press down hard on it with the spatula. The batter inside gets squashed and hard.
5
Brush on soy sauce and lemon to finish
- In a small dish, mix 1 tbsp soy sauce and 2 tsp lemon juice
- Move the cooked negiyaki to a plate with the pork on top, and spread half the soy-lemon sauce all over it with a spoon
- Cook the rest of the batter and pork the same way, following steps 3–4, and spread on the rest of the soy-lemon sauce
ReadyIt smells of soy sauce, and the top looks shiny. Cut into 4 with a knife on a cutting board and eat.
📚 Learn more about this dish
🥬 Ingredient guide
🔪 Cutting & cooking tips
If it didn't work out
It fell apart when flippedIn step 3 you flipped it before the bottom was cooked. Next time, flip once the edges are set and the bottom is golden brown.
The inside is wet and gooeyThe steaming with the lid was too short. Put the lid on and cook 2 more min.
The green onions burned and taste bitterThe heat is too high. After flipping, use medium-low heat.
The flavor is weakBrush on more soy sauce, 1/2 tsp at a time.
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