Japanese cuisine · Dough, Pasta & Rice

Negiyaki

Flat pancake from Osaka with a huge amount of scallions, cooked thin and eaten with soy sauce instead of a thick sauce.

Ingredients · for 4 servings

• 200 g flour
• 300 ml dashi
• 2 eggs
• 8 scallions
• 1 tbsp red pickled ginger (optional)
• 4 tbsp soy sauce
• 1 tbsp mirin
• 4 tbsp oil
• 5 g bonito flakes (katsuobushi)
• 1 tsp sesame seeds
• salt, pepper

Instructions

1. Wash the scallions and cut them entirely — white and green parts — into fine rings; you should end up with about four big handfuls, since they make up the bulk here.
2. Whisk flour, dashi, eggs and a pinch of salt into a thin, smooth batter and let swell for 10 min., then fold in the scallions and the red pickled ginger.
3. Mix soy sauce and mirin and set aside as a dip; coarsely crumble the bonito flakes between your fingers.
4. Heat 1 tbsp oil in a 24 cm non-stick pan over medium heat, pour in a quarter of the batter, spread thin immediately and cook for 4 min., until the edge looks dry and the underside is golden brown.
5. Flip the pancake, press down lightly and cook another 3 min., until the second side is also browned and the pancake is firm enough to lift.
6. Cut into strips, sprinkle with bonito flakes and sesame seeds, grind pepper over it and serve hot with the soy sauce-mirin mixture for dipping; cook the remaining three pancakes the same way.