Negi-yaki (ねぎ焼き, scallion pancake with pork)

Ingredients

Equipment Needed

• •Teppan or wide heavy skillet
• •Wide spatula, ideally two for turning
• •Pastry brush for soy sauce

Instructions

1. 1

   Make the batter

   Whisk the cooled dashi, flour, egg, 1 teaspoon soy sauce, and salt until just smooth. Stop when the dry flour disappears. Overmixing wakes up the gluten and makes the pancake chewy, when what you want is a tender sheet that lets the negi speak.

2. 2

   Fold in negi

   Add the sliced scallions and fold until every piece is lightly coated. The bowl should look more like scallions dressed in batter than batter filled with scallions. That imbalance is correct, so don't fix it with extra flour.

3. 3

   Heat the griddle

   Heat a teppan or wide skillet over medium heat and brush it with 1 teaspoon oil. Medium heat matters because the negi needs time to soften and sweeten before the outside gets too dark. If the oil races across the pan and smokes, wait a moment.

4. 4

   Cook first side

   Spread half the batter into a thin round, about 7 inches wide. Lay half the pork belly across the top in a single layer. Cook for 4 to 5 minutes, until the underside is lightly browned and the edges look set. The pork goes on top now so it bastes the pancake when you flip it.

5. 5

   Flip and finish

   Slide a wide spatula under the pancake, steady the top with a second spatula if you have one, and flip it pork-side down. Press lightly, not hard. Cook 4 to 5 minutes more, until the pork is browned and the scallions smell sweet and green. Repeat with the remaining batter and pork.

6. 6

   Brush and serve

   Turn each pancake pork-side up. Brush with soy sauce while the surface is still glossy, then finish with lemon juice, sesame seeds, and bonito flakes if using. Cut into wedges and serve at once. The soy should season, not drown, and the lemon should wake the negi without making it sour.

Chef Tips

• •Use scallions that look alive: firm white bases, bright green tops, and clean cut ends. If the negi is tired, the whole dish tastes tired, and no sauce will rescue it.
• •A teppan is the old tool for this, but a heavy skillet works well. Give the pancake enough room to spread thinly, because thickness traps moisture and turns the center heavy.
• •Don't reach for okonomiyaki sauce here. Negi-yaki is usually finished more lightly, often with soy and citrus, because the point is the green sharpness of the onion.

Advance Preparation

• •The dashi can be made up to two days ahead and kept refrigerated.
• •Slice the scallions a few hours ahead and keep them covered in the refrigerator, but mix the batter only just before cooking so it stays tender.
• •Negi-yaki is best from the griddle. Leftovers can be wrapped and refrigerated for one day, then reheated gently in a skillet until the surface gloss returns.

Frequently Asked Questions

Nutrition Information

1 serving (about 330g)