Name: How To Make Negiyaki (Japanese Scallion Pancake)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1
Cuisine: Japanese
Ingredients: 80 g All-Purpose Flour; 200 ml Water; 1 tsp Powdered Dashi Soup Stock; 1/2 Tbsp Cooking Oil; 50 g~ Green Onion or Green Part of Japanese Leek; 40 g Sliced Pork Belly; 5 g Red Pickled Ginger; 1.5 Tbsp (7g) Tempura Bits; Dashi Soy Sauce or Soy Sauce, as needed; 3 g Dried Bonito Flakes (Katsuobushi)

How To Make Negiyaki (Japanese Scallion Pancake)

Customizable Easy Freezer-friendly Main Dish Regional Cuisine Snack Street Food Under 30 Minutes

Negiyaki was created in Osaka and is said to be the origin of Okonomiyaki. This dish remains popular along with Okonomiyaki at specialty restaurants, especially in the Kansai area.

Although Negiyaki looks similar to Okonomiyaki, there are some differences between the two. Let’s look at each difference.

First, the main ingredient: The main ingredient in Okonomiyaki is cabbage, while Negiyaki is made with a generous amount of green onions (Negi).

Secondly, the basic batter: Usually, Okonomiyaki is made with a one-to-one ratio of all-purpose flour to water. In contrast, Negiyaki uses a one-to-one (or more) ratio of flour to water, resulting in a lighter texture that highlights the Negi more clearly.

Thirdly, Negiyaki is enjoyed with Dashi soy sauce or regular soy sauce. This relates to its history—Negiyaki was created before Okonomiyaki sauce existed, so it was traditionally enjoyed with Japanese sauces, such as soy sauce. I recommend enjoying Negiyaki with Dashi soy sauce or regular soy sauce, even though you might be tempted to use Okonomiyaki sauce based on its appearance.

When you cook Negiyaki, you have two options: Nose-yaki (also known as Kasane-yaki) or Maze-yaki. Maze (mixing)-yaki is made by mixing the ingredients and batter together before cooking, whereas Nose (placing on)-yaki is made by preparing the ingredients and batter separately, then combining them during cooking. In this recipe, we are using the Nose-yaki method.

Since the ingredients are simple, you can add other ingredients, such as beef tendon stew (Sujikon), scallops, shrimp, or squid. As for the main ingredient, Negi, you can use green onions or the green part of a Japanese leek. We are using Kujo Negi, a type of green onion native to Kyoto.

If you are craving Okonomiyaki but want something lighter, this dish is for you. It’s also perfect for filling your stomach when you’re hungry during snack time. Try our Negiyaki recipe and enjoy it with your favorite ingredients.

Overview

Prep time: 10 mins

Cook time: 15 mins

Total time: 25 mins

Total servings: 1

Difficulty: Easy

Ingredients

80 g All-Purpose Flour
200 ml Water
1 tsp Powdered Dashi Soup Stock
1/2 Tbsp Cooking Oil
50 g~ Green Onion or Green Part of Japanese Leek
40 g Sliced Pork Belly
5 g Red Pickled Ginger
1.5 Tbsp (7g) Tempura Bits
Dashi Soy Sauce or Soy Sauce, as needed
3 g Dried Bonito Flakes (Katsuobushi)

Expert's Tip

Kyuemon-Katsuobushi-Powder-Bonito-Seasoning-Dashi-Powder-60g-1-2024-03-22T02:11:54.761Z.webp

This product is made from 100% dried bonito flakes. You can use it as a substitute for powdered Dashi soup stock in this recipe.

You can also use it to make your Miso soup. For a quick and delicious Miso soup, simply use Miso and this Katsuobushi powder instead of preparing Dashi soup stock from scratch. Keeping a package at home makes it easy to elevate your dishes with minimal effort.

Instructions

1) Gathering the Ingredients

Gather the ingredients together.

cutting the pork belly into bite sized pieces

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2) Cutting the Negiyaki Fillings Into Small Pieces

Chop the red pickled ginger and green onion.

Cut the sliced pork belly into 5 cm pieces.

adding dashi stock powder to the negiyaki batter

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3) Preparing the Negiyaki Batter

Prepare a bowl and add the all-purpose flour. Add half of the water and mix until combined.

Then add the remaining water and powdered Dashi soup stock. Mix well.

pouring the negiyaki batter into the pan

adding the negiyaki filings on top of the batter, and then adding another layer of batter

adding the sliced pork belly on top of the negiyaki

adding another layer of batter on top of the negiyaki

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4) Cooking Negiyaki

Prepare a frying pan and add the cooking oil. Heat it over medium heat, ensuring the oil coats the pan evenly.

Once the pan is warm (but not too hot), pour 40-50 ml of the mixture onto it, spreading it into a round shape as much as possible.

Add the chopped green onion, red pickled ginger, and tempura bits, then pour another 80 ml of the mixture over them.

Use a spatula to shape the mixture into a round shape as needed.

Reduce the heat, place the sliced pork belly on top, and pour the remaining mixture over the ingredients. Shape it into a round shape again.

checking to make sure that the negiyaki is golden brown on both sides

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5) Flipping the Negiyaki

Flip the negiyaki over and cook until the bottom side is golden brown.

6) Brushing Soy Sauce Over Negiyaki

Place it on a plate and brush the top with Dashi soy sauce or regular soy sauce.

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7) Topping Negiyaki With Katsuobushi & Enjoying

Sprinkle the negiyaki with katsuobushi (dried bonito flakes) and enjoy!

About the author

Megumi Moriya

Megumi is a recipe writer based in Chiba, Japan. She carries a Bachelor in the Faculty of Foreign Studies and is interested in creating content about Japanese cuisine and traditional confectioneries. Megumi is most interested in making Japanese recipe content, and in her free time, she likes to play the piano, make handcrafted goods, and hula dance. She hopes to inspire Japanese Taste readers to make Japanese recipes at home and of course share more about Japanese culture.

View articles by Megumi Moriya