Our Family Recipe For Negiyaki with Lots of Green Onion

1. 1

   Chop up a ton of green onions, and drain well.

2. 2

   Make the dried shrimp, tempura batter crumbs and beni-shoga red ginger ready.

3. 3

   Mix the flour, beaten egg and water together.

4. 4

   Add a pinch of dashi stock granules.

5. 5

   Spread 3/4 of the batter thinly over an electric griddle heated to 150C, as if you're making a crepe.

6. 6

   Working quickly, add two big handfuls of chopped green onion before the surface of the batter dries up.

7. 7

   The more green onion the better!

8. 8

   Add the dried shrimp, tempura batter crumbs and beni-shoga red ginger as well.

9. 9

   Drizzle the remaining batter over all.

10. 10

    Work rapidly up to this point!

11. 11

    Turn the pancake over immediately and press hard on top to make it very flat.

12. 12

    Don't worry if it falls apart a little.

13. 13

    Scrape in any bits that escape with a spatula.

14. 14

    When it's cooked on the bottom, turn and press again.

15. 15

    Top with plenty of bonito flake powder and aonori seaweed powder, then drizzle generously with soy sauce.

16. 16

    Done!

17. 17

    Cut into half and transfer to serving plates.

18. 18

    I think it's best with soy sauce.

19. 19

    Good when cold, too.

20. 20

    You can hold it in your hands and enjoy it as a snack!

* Per serving · 4 servings · Values may vary.

No additional tips available.