How to Make Negiyaki (Japanese Scallion Pancake)

Make Negiyaki is a savory delight originating from Osaka, Japan, and is considered the predecessor to the more widely known Okonomiyaki. This flavorful dish is a beloved staple in Kansai-region specialty restaurants, offering a lighter and more aromatic take on Japanese pancakes. Here's everything you need to know about making and enjoying this versatile dish.

Although it shares some similarities with Okonomiyaki, Negiyaki has distinctive differences that set it apart.

The star of Negiyaki is green onions (Negi), which provide a fresh and aromatic profile. This contrasts with Okonomiyaki, where shredded cabbage is the key ingredient.

Negiyaki batter is thinner and more delicate, typically prepared with a higher water-to-flour ratio than Okonomiyaki. This light texture enhances the green onion's flavor, making it the focal point of the dish.

Instead of the thick and sweet Okonomiyaki sauce, Negiyaki is traditionally paired with soy-based sauces like dashi soy sauce or regular soy sauce, reflecting its historical roots before the advent of modern condiments.

Negiyaki can be prepared using two primary techniques:

1. Nose-yaki (Layered Cooking): Ingredients are placed layer by layer during cooking.
2. Maze-yaki (Mixed Cooking): Ingredients are mixed directly into the batter before cooking.

In this recipe, we'll use the Nose-yaki method for its simplicity and authentic texture.

If you crave the comforting taste of Okonomiyaki but prefer something less heavy, Negiyaki is an excellent choice. It’s also perfect for a quick snack or light meal. Plus, you can customize it with your favorite toppings and fillings to suit your palate.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: 1
• Difficulty: Easy

• 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 (7 g) Tempura Bits
• Dashi Soy Sauce or Soy Sauce, as needed
• 3 g Dried Bonito Flakes (Katsuobushi)

Collect all ingredients to ensure a smooth cooking process.

• Chop green onions and red pickled ginger into small pieces.
• Slice pork belly into 5 cm portions for even cooking.

• In a bowl, combine flour with half the water, stirring until smooth.
• Gradually add the rest of the water and powdered dashi soup stock, mixing thoroughly for a lump-free batter.

• Heat a frying pan over medium heat and coat it with cooking oil.
• Pour 40–50 ml of batter into the pan, spreading it into a thin, round layer.

• Sprinkle green onions, red pickled ginger, and tempura bits evenly over the batter.
• Pour an additional 80 ml of batter to seal the ingredients, then shape into a circle using a spatula.

• Arrange pork belly slices on top and cover with the remaining batter.
• Adjust the shape again and cook until golden brown on one side.

• Gently flip the Negiyaki using a spatula, cooking the other side until crispy and golden.

• Transfer to a plate and brush with dashi soy sauce or regular soy sauce.
• Sprinkle with katsuobushi flakes for a fragrant finishing touch.

Negiyaki's simple base makes it highly adaptable. Consider adding ingredients like beef tendon stew (Sujikon), shrimp, squid, or scallops. While Kujo Negi from Kyoto is ideal, green onions or the green parts of leeks work just as well.

For an umami boost, use bonito flake powder instead of powdered dashi soup stock. This ingredient is versatile and can also enhance soups, stews, or sauces effortlessly.