Photograph of the finished Negiyaki

Japan · Bánh hành lá áp chảo Negiyaki

Negiyaki

35 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Spring onion Spring onion 1 kg
  • Photograph of Flour Flour 480 g
  • Photograph of Chicken eggs Chicken eggs 8
  • Photograph of Dashi broth Dashi broth 600 ml
  • Photograph of Pork belly Pork belly 480 g
  • Photograph of Soy sauce Soy sauce 88 ml
  • Photograph of Katsuobushi bonito flakes Katsuobushi bonito flakes 40 g
  • Photograph of Oil Oil 160 ml
  • Photograph of Pickled red ginger (gari) Pickled red ginger (gari) 80 g
  • Photograph of Sesame oil Sesame oil 48 ml

Method

  1. 1 Cut the scallions into 3 cm pieces and use twice the amount of scallions as the amount of flour.
  2. 2 The difference between negiyaki and okonomiyaki with cabbage is the amount of green onions compared to the batter.
  3. 3 Mix flour with eggs and dashi broth until you have a paste just thick enough to coat the onions.
  4. 4 Fry the pork belly slices in a pan for 3 minutes, then pour the onion mixture over them.
  5. 5 Pan-fry over medium heat for 5 minutes on each side until the pancake sets and the outside is golden brown.
  6. 6 Pour soy sauce mixed with sesame oil over the dish instead of sweet okonomi sauce, then sprinkle with bonito flakes and pickled ginger.

With an appliance

  • Oven 36 min

    Step 5: After frying the pork belly and pouring the onion mixture in step 4, move the pan to the middle rack of the oven at 210 degrees for 9 minutes, rotating the pan at the 5th minute to brown the pancake without flipping the softened onion mass.

Start cooking