Let me introduce you to an aromatic and refreshing Japanese scallion pancake called Negiyaki. This Osaka specialty is my husband’s favorite savory pancake, so I was excited to discover how easy it is to make at home in a frying pan. I’ll share the tips that I learned from my best friend Yukako in Osaka for how to keep the negiyaki crisp, light, and fluffy! If you’re craving more savory pancake recipes, try my Okonomiyaki, Hiroshima-Style Okonomiyaki, and Korean Pancake (Pajeon) next!
Why I Love This Recipe
Fast – You can pull together this savory pancake in no time! It takes just about 20 minutes from start to finish. Easy to prepare – Just mix the batter and cook in a frying pan. Refreshing taste – It’s savory and herbaceous, with more green onions than batter. Fluffy and light texture – The technique I share makes an airy pancake that keeps the scallions crunchy.
Ingredients for Negiyaki
Green onions/scallions Sliced pork belly All-purpose flour Baking powder Katsuobushi (dried bonito flakes) Tenkasu (agedama) (tempura scraps) Large eggs Soy sauce Toppings: Soy sauce or okonomi sauce Japanese Kewpie mayonnaise – optional katsuobushi – optional
Find the printable recipe with measurements below.
Substitutions
Tenkasu: These tempura scraps add a delicious savory flavor and volume to the pancake. If you can’t find them at the Japanese grocery store, you can make your own tenkasu (after deep-frying tempura) or simply leave them out. Soy sauce: Use tamari soy sauce for gluten-free.
Key Equipment
two large frying pans or one large griddle to cook all the batter at once two spatulas to flip the negiyaki
How to Make Negiyaki
Preparation
Step 1 – Prepare the ingredients. Chop the green onions/scallions and cut the sliced pork belly into short strips. Grind the katsuobushi into a powder. Step 2 – Mix the batter. Toss the chopped green onions in all-purpose flour to coat. Add the baking powder, tempura scraps, katsuobushi powder, eggs, soy sauce, and water. Mix with a spoon until just combined, and do not overmix.
Cooking
Step 3 – Cook all the batter at once. Immediately after mixing, divide the batter in half and use two frying pans to cook the two pancakes at the same time. Sprinkle with katsuobushi powder and spread the pork belly slices across the top. Step 4 – Flip and finish cooking. Using two spatulas, flip the pancakes over. Gently press and fix the round shape. Reduce the heat to low and cook, covered, for 4 minutes. Flip again and cook over medium heat for 1 minute longer.
Assemble
Step 5 – Add your favorite toppings and serve. You can brush the top with soy sauce or okonomi sauce, then drizzle with Japanese mayonnaise and sprinkle with dried bonito flakes.
Variations and Customizations
I love the flexibility of this savory negiyaki recipe because it’s so easy to customize:
Use other proteins. Instead of using pork belly, you can try to recreate the most common negiyaki order called sujinegi (筋ネギ) or sujikon (筋コン) with sweet and spicy simmered wagyu beef tendon and konnyaku (konjac). You can also substitute chopped shrimp or squid. Make it meatless. Skip the pork and mix in cheese or cubes of mochi (rice cake). You can also top it with an egg. I spread the batter in the pan, crack an egg on top, then flip the pancake to cook the egg. Change the sauce. Try brushing on ponzu sauce for a refreshing twist; mix lemon juice into your soy sauce before brushing to keep it simple. Worcestershire sauce is also a good choice if you like a tangy flavor. To enhance the taste of plain soy sauce, you can pan-grill it; simply brush the pancake with shoyu on both sides and quickly fry it. Mayo not your thing? Feel free to skip it! Try other types of green onions/scallions for a slightly different flavor or texture. For example, you can mince both the green and white parts of Tokyo negi (long green onions) for a stronger texture. You could also try spring onions for a more intense flavor.
What to Serve with Negiyaki
I enjoy serving negiyaki as an appetizer as it makes a delicious accompaniment to dishes like the ones I suggest below:
Side: Hiyayakko (Cold Tofu) Salad: Harusame Salad Main Dish: Japanese Fried Chicken (Karaage) Rice or Noodles: Yaki Onigiri (Grilled Rice Ball)
Storage and Reheating Tips
To store: Wrap each leftover negiyaki, without the sauce or toppings, in aluminum foil and place in a freezer bag. Store in the refrigerator for up to 3 days and in the freezer for a month. To reheat: Heat the refrigerated negiyaki in a toaster oven or regular oven at 350°F (180°C) for 10–15 minutes. If it’s frozen, move it to the fridge to defrost overnight and reheat as above or heat direct from frozen in a 350°F (180°C) oven for 25–30 minutes.
More Delicious Scallion Recipes
If you love this negiyaki, you’re in for a treat with these other irresistible recipes featuring green onions.
Yakitori Recipe (Japanese grilled chicken and scallion skewers) Fried Chicken with Scallion Soy Sauce (Yurinchi)
Editor’s Note: This post was originally published on June 17, 2024. It was republished on October 25, 2024, with more helpful information and a new video.
