Negiyaki Recipe

Ever had one of those days where you just crave a savory, umami-rich meal that feels like a warm hug? Let me introduce you to my go-to comfort food: homemade okonomiyaki. This Japanese savory pancake is the perfect fusion of flavors and textures, and trust me, the moment you drape it in okonomiyaki sauce and a swirl of Japanese mayo, you’ll know you’re in for a treat.

Negiyaki is not just a Japanese comfort food; it’s a savory Japanese comfort food! I love cooking dishes that capture the essence of Japanese comfort food.

Negiyaki is my go-to dish for that. Made with all-purpose flour, dashi stock, and, cut so finely you can hardly believe your eyes, green onions, this dish blends rich flavors with a hint of umami, which, if you’ve never had it before, is a flavor experience in and of itself.

It’s that incredible taste you get when you eat something with really good soy sauce in it, or when you’re eating a bowl of miso soup.

Ingredients

• All-purpose flour: Provides structure, rich in carbohydrates, acts as a base.
• Dashi stock: Umami-rich liquid, made from kombu and bonito flakes, enhances taste.
• Green onions: Fresh taste, rich in vitamins A and C, adds mild sweetness.
• Tenkasu (tempura bits): Adds crunch, made from flour and water, offers slight flavor boost.
• Soy sauce: Salty and savory, soy-based condiment, adds a depth of flavor.
• Thinly sliced pork belly: Optional protein, adds richness, savory flavor.
• Yamaimo or nagaimo: Optional, adds moisture, slightly sticky texture, nutrient-rich.

Ingredient Quantities

• 1 cup all-purpose flour
• 1 cup dashi stock
• 2 large eggs
• 1 bunch green onions, finely chopped
• 2 tablespoons tenkasu (tempura bits)
• 1 tablespoon soy sauce
• 1 teaspoon baking powder
• 1/2 cup thinly sliced pork belly or bacon (optional)
• 1/4 cup grated yamaimo or nagaimo (optional)
• Vegetable oil, for cooking
• Okonomiyaki sauce, for topping
• Japanese mayonnaise, for topping
• Katsuobushi (bonito flakes), for topping
• Aonori (seaweed flakes), for garnish

How to Make this

1. In a big mixing bowl, combine the all-purpose flour, dashi stock, eggs, soy sauce, and baking powder. Whisk together until the mixture is smooth.

2. Finely chop the green onions and add to the batter along with tenkasu. Grate the yamaimo if using and stir well to combine.

3. If using pork belly or bacon, fry the slices slowly in a skillet over medium heat until crisp. Remove from the skillet and set aside.

If using pancetta, cut the slices into lardons, and precook them in a skillet over medium heat until crisp. Do not pull them out of the skillet just yet.

4. Place a large non-stick skillet on medium heat and add a splash of vegetable oil.

5. Spread half the batter evenly in the skillet to make a round pancake.

6. If you are using it, place half of the slices of pork that you have cooked on top of the pancake.

7. Prepare the pancake by placing it on the cooking surface for approximately 3-4 minutes on each side—or until it has reached a state of being golden brown and thoroughly cooked.

8. With the leftover batter and the remaining pork slices, form another pancake.

9. Okonomiyaki sauce and Japanese mayonnaise are drizzled over each pancake.

10. Before serving, scatter katsuobushi and aonori over the top as a garnish. Then enjoy!

Equipment Needed

1. Mixing bowl
2. Whisk
3. Knife
4. Cutting board
5. Grater (optional if using yamaimo)
6. Skillet
7. Cooking spatula
8. Measuring cups and spoons
9. Serving plate

FAQ

• What is Negiyaki?Negiyaki is a kind of Japanese pancake that is savory and similar to okonomiyaki, but it emphasizes green onions (as the key ingredient) and thus is much lighter and simpler than okonomiyaki.
• Can I use regular stock instead of dashi?Dashi imparts an umami flavor like no other, but if necessary, you can replace it with chicken or vegetable stock. The overall taste of whatever dish you’re making will be quite different, but this isn’t a bad alternative. Dashi is most commonly used in Japanese cuisine.
• What can I use instead of tenkasu?If you lack tempura bits, you can quickly make a version at home by deep-frying small bits of batter in oil until they become crispy or use puffed rice as a substitute.
• Is yamaimo or nagaimo necessary?If you can’t find yamaimo or nagaimo, don’t worry. Just leave it out. Your okonomiyaki will still be delicious. The grated Japanese mountain yam helps make the batter airy and light. But this dish is a savory pancake made with flour, so its fluffiness is not as critical as, say, the fluffiness of a soufflé.
• How do I know when to flip the Negiyaki?Prepare the Negiyaki until the sides are locked in place and the top is bubbling, just like you would cook a pancake. This will take about 3-4 minutes per side over medium heat.
• What are suitable toppings if I don’t have okonomiyaki sauce?A combination of Worcestershire sauce with some ketchup and soy sauce can work as a substitute for okonomiyaki sauce.
• Can I make Negiyaki vegetarian?Yes. Skip the pork belly or bacon. And make your dashi stock with kombu and shiitake mushrooms, not fish, for a vegetarian version.

Negiyaki Recipe Substitutions and Variations

1 cup all-purpose flour can be replaced with 1 cup of a gluten-free blend to make this recipe gluten-free.
Substituting dashi stock for a vegetarian broth can easily be done, with little effect. You can go with a homemade version of either, or keep it simple and use one of the many brands of pre-made dashi on the market. And as for the broth itself, a vegetarian broth can easily be made with commonly available ingredients. Here’s how I make it.
One can substitute 1 bunch leeks (white and light green parts only) for 1 bunch green onions to achieve a milder flavor.
For extra crunch, 2 tablespoons of crushed rice crackers can be used in place of 2 tablespoons of tenkasu.
1/2 cup thinly sliced pork belly or bacon can be substituted with 1/2 cup thinly sliced mushrooms to make a vegetarian version.

Pro Tips

1. Rest the Batter: After mixing the batter, let it rest for about 15-30 minutes. This allows the flour to hydrate fully and the batter to become smoother, resulting in a more tender pancake.