japanese

Negiyaki (Japanese Scallion Pancake)

Name: Negiyaki (Japanese Scallion Pancake)
Total time: 20 min
Yield: 2 servings
Cuisine: japanese
Ingredients: 0.5 cup Katsuobushi (for powder); 8 oz Scallions; 0.5 cup All-purpose flour; 0.5 tsp Baking powder; 4 tbsp Tenkasu (tempura scraps); 2 count Eggs; 2.5 tbsp Soy sauce; 0.33 cup Water; 4 slices Pork belly (thinly sliced); 2 tbsp Cooking oil; 1 tbsp Katsuobushi flakes (for topping); 4 tbsp Kewpie mayonnaise; 4 tbsp Okonomi sauce

A savory Japanese pancake made with a generous amount of scallions, flour, eggs, and topped with pork belly, then drizzled with soy sauce, mayonnaise, and okonomi sauce. It's a quick and easy dish that can be prepared in just 20 minutes using a frying pan.

20 min 2 servingsJust One Cookbook Source

Extracted by chinwei271Extracted 30 Jun 2026

Nutrition· per serving · estimated

450

Calories

22g

Protein

35g

Carbs

30g

Fat

Scale recipe

2 servings

Original recipe

Ingredients13 items

Produce

🧅Scallions8 oz

Meat

🥓Pork belly (thinly sliced)4 slices

Dairy

🥚Eggs2 count

Pantry

🐟Katsuobushi (for powder)½ cup

🌾All-purpose flour½ cup

🍚Baking powder½ tsp

🍤Tenkasu (tempura scraps)4 tbsp

🍶Soy sauce2½ tbsp

🌻Cooking oil2 tbsp

🐟Katsuobushi flakes (for topping)1 tbsp

🧴Kewpie mayonnaise4 tbsp

🥫Okonomi sauce4 tbsp

Beverages

💧Water⅓ cup

Instructions

1
Grind 1/2 cup katsuobushi into powder using a mortar and pestle. This will be used in the batter and on the raw pancake.
2
Trim the ends of 8 oz scallions and thinly slice them into rounds.
3
Put the chopped scallions into a large bowl. Add 1/2 cup all-purpose flour, 1/2 tsp baking powder, and 4 tablespoons tenkasu. Toss with a spoon to coat the scallions in the flour, being careful not to overmix.
4
Add 2 eggs, 2 teaspoons of the ground katsuobushi powder (from step 1), 1/2 teaspoon soy sauce, and 1/3 cup water to the bowl. Mix with a spoon until just combined, again being careful not to overmix.
5
Use the spoon to divide the batter in half in the bowl, as you will cook one pancake at a time.
6
Heat a pan over medium heat. Once hot, add 1 tablespoon of cooking oil. When the oil shimmers, spoon half of the batter into the pan and spread it into a round shape about 5 to 6 inches across.
7
Sprinkle 1 teaspoon of the ground katsuobushi powder (from step 1) on top of the batter. Then, layer two slices of pork belly on top of the pancake.
8
Cook the pancake uncovered on medium heat for 2 minutes.
2:00 timer
9
Using two spatulas, gently flip the pancake. Press down lightly to maintain a perfect round shape.
10
Reduce the heat to low, cover the pan with a lid, and cook for 4 minutes.
4:00 timer
11
Uncover the lid and flip the pancake again. Increase the heat back to medium and cook uncovered for an additional 1 minute until crispy.
1:00 timer
12
Transfer the cooked pancake to a plate, pork belly side up. Repeat steps 6-11 for the remaining half of the batter to cook the second pancake.
13
Brush the cooked pancakes with 2 tablespoons of soy sauce. Drizzle with 4 tablespoons of Kewpie mayonnaise and 4 tablespoons of Okonomi sauce. Top with 1 tablespoon of katsuobushi flakes.

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