Cuisines : Negiyaki - a popular Japanese pancake - how to prepare

 

Negiyaki is a savory Japanese pancake, similar to okonomiyaki but specifically centered around negi, or green onions (scallions). Originating from Osaka, the birthplace of many famous Japanese street foods, negiyaki is lighter than its counterpart okonomiyaki, as it mainly relies on green onions rather than a variety of ingredients. Known for its simple yet flavorful taste, negiyaki combines the unique sweetness of green onions with a crispy pancake base, making it a popular snack or appetizer.


Ingredients and Preparation


1. Ingredients:


Batter: Made with flour, water, and a touch of dashi (Japanese broth) for flavor.


Negi (Green Onions): The main ingredient, cut into 1–2-inch lengths or thinly sliced.


Additional Ingredients (optional): Some variations include thinly sliced beef, shrimp, or squid for added flavor.


Toppings: Soy sauce or ponzu, Japanese mayonnaise, katsuobushi (bonito flakes), and aonori (seaweed powder) are commonly added for garnish and taste.


2. Preparation Process:


Batter Mixing: Start by preparing a simple batter. Mix flour, water, and dashi stock until smooth. The batter should be fairly thin and not as thick as regular pancake batter.


Incorporating Green Onions: Add a generous amount of green onions into the batter. Stir until the onions are evenly coated, ensuring every bite will have green onions.


Cooking:


1. Heat a non-stick skillet or flat griddle over medium heat and add a bit of oil to prevent sticking.


2. Pour a portion of the batter onto the skillet, spreading it out into a thin, even layer. If using additional ingredients like beef, lay them on top of the batter at this stage.


3. Cook for 2–3 minutes, or until the bottom is golden brown. Then flip the pancake carefully, cooking the other side for an additional 2–3 minutes until both sides are crisp and golden.



3. Serving:


Once cooked, transfer the negiyaki to a plate and brush lightly with soy sauce or ponzu. For a richer flavor, you can add mayonnaise or sprinkle with katsuobushi and aonori.


Negiyaki is best enjoyed hot, allowing you to experience its crispy texture and the mellow sweetness of the green onions.


Tips:

Adjust the batter’s thickness by adding more water if needed. The goal is a thin layer of batter that allows the green onions to shine.


For a slightly different flavor, try adding grated yam (yamaimo) to the batter, which gives it a fluffier texture while still retaining a crisp exterior.


Negiyaki is a simple yet satisfying dish that highlights the natural flavors of its ingredients, making it a beloved comfort food.


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