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.
Tempura batter crumbs (tenkasu), dried shrimp, beni-shoga red pickled ginger
1 tablespoon each
Bonito flake powder, aonori
Soy sauce or okonomiyaki sauce
Chop up a ton of green onions, and drain well.
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.
Spread 3/4 of the batter thinly over an electric griddle heated to 150°C, as if you're making a crepe.
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.
Drizzle the remaining batter over all. Work rapidly up to this point!
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.
When it's cooked on the bottom, turn and press again.
Top with plenty of bonito flake powder and aonori seaweed powder, then drizzle generously with soy sauce.
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.
Make all the ingredients ready and cook the pancakes rapidly. The batter is thin and cooks quickly. These are definitely tastier with tons of green onion. Also, press down on them hard to flatten them. Try them with soy sauce! In the photo I've shown them with okonomiyaki sauce, which the children seem to prefer.