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Our Family Recipe For Negiyaki with Lots of Green Onion

Our Family Recipe For Negiyaki with Lots of Green Onion

Negiyaki is an Osaka speciality - a savory pancake (rather like okonomiyaki) with tons of green onion. Please eat it with your hands! It's delicious with okonomiyaki sauce, but it's great with soy sauce too.

Ingredients: 1 pancake

Green onions
2 big handfuls
Egg
1/2
Plain white flour
4 tablespoons
Water
80 to 100 ml
Dashi stock granules
A pinch
Tempura batter crumbs (tenkasu), dried shrimp, beni-shoga red pickled ginger
1 tablespoon each
Bonito flake powder, aonori
To taste
Soy sauce or okonomiyaki sauce
To taste

Steps

1. Chop up a ton of green onions, and drain well.
2. Make the dried shrimp, tempura batter crumbs and beni-shoga red ginger ready. Mix the flour, beaten egg and water together. Add a pinch of dashi stock granules.
3. Spread 3/4 of the batter thinly over an electric griddle heated to 150°C, as if you're making a crepe.
4. Working quickly, add two big handfuls of chopped green onion before the surface of the batter dries up. The more green onion the better! Add the dried shrimp, tempura batter crumbs and beni-shoga red ginger as well.
5. Drizzle the remaining batter over all. Work rapidly up to this point!
6. Turn the pancake over immediately and press hard on top to make it very flat. Don't worry if it falls apart a little. Scrape in any bits that escape with a spatula.
7. When it's cooked on the bottom, turn and press again.
8. Top with plenty of bonito flake powder and aonori seaweed powder, then drizzle generously with soy sauce.
9. Done! Cut into half and transfer to serving plates. I think it's best with soy sauce. Good when cold, too. You can hold it in your hands and enjoy it as a snack!

Story Behind this Recipe

My mother used to make this negiyaki all the time. I make it just as she did, but I still can't replicate her version.