Negiyaki is a thin, crispy Japanese savory pancake loaded with chopped green onions and fried in sesame oil, topped with bonito flakes and ponzu sauce. This Oita-style version features premium green onions and delivers maximum crispness through pressing and dual-sided browning.
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Prepare the batter base: In a bowl, combine the flour, potato starch, dashi granules, baking powder, and water. Mix well until smooth.
Add the egg: Stir in the egg. Mixing in this specific order ensures a smooth, lump-free batter.
Mix in fillings: Add the finely chopped green onions, pork belly, red ginger, and tenkasu. Fold them into the batter.
Heat the pan: Pour half of the sesame oil into a frying pan over medium heat.
Fry: Once the oil is hot, pour in half of the batter. Spread it out thinly.
The flip and press: Once the bottom is golden brown, flip the pancake. Use a spatula to press it down firmly—this creates the classic thin, crispy Negiyaki texture.
Crisp it up: Halfway through cooking the second side, drizzle a little more sesame oil around the edges so it seeps underneath.
Finish: Once both sides are beautifully browned and crispy, remove from heat. Serve with your choice of sauce and toppings. Repeat for the second pancake.
Store cooled negiyaki in an airtight container in the refrigerator for up to 2 days; reheat in a skillet over medium heat with a touch of sesame oil to restore crispness.
frying pan (9-10 inch) · spatula for flipping and pressing
Negiyaki is specifically a green onion pancake with a thinner, crisper texture and minimal fillings, while okonomiyaki is a thicker savory pancake with mixed vegetables and proteins. Negiyaki also relies more heavily on sesame oil for frying.
Yes, prepare the batter base through step 2 up to 4 hours ahead and refrigerate. Add the chopped green onions and fillings just before frying for the best texture and flavor.
Pressing firmly with a spatula after flipping compresses the layers and expels moisture, creating the signature thin, crispy texture that defines negiyaki.
Drizzling sesame oil at the edges allows it to seep underneath the pancake, creating additional crispy, golden-brown areas and deepening the nutty sesame flavor.
Negiyaki is defined by its abundance of green onions. While you could use 70-80g chopped chives or scallions in a pinch, the dish will lose its authentic character and distinctive onion-forward flavor.
