Easy Negiyaki | Japanese Home Cooking #shorts #japanesecooking #osakafood

By Just One Cookbook · 25 min

Ingredients

Instructions

1. Discard the ends of the green onions and slice them thinly into rounds.
2. Cut the pork belly into 5-inch (13 cm) strips, trimming off the fatty ends.
3. Grind the katsuobushi to a powder with a mortar and pestle. You need 4 tsp in total: 2 tsp for the batter and 2 tsp for the pancakes.
4. Put the green onions in a large bowl, add the flour and toss gently to coat. Do not overmix.
5. Add the baking powder, 4 tablespoons tenkasu, 2 tsp katsuobushi powder, the eggs, soy sauce and ⅓ cup water. Mix with a spoon just until combined, then divide the batter in half.
6. Heat two large frying pans or a griddle over medium heat. Add 1 tablespoon oil to each pan. When hot, spoon in half the batter to each pan and spread into 5–6 inch (13–15 cm) rounds.
7. Sprinkle each pancake with 1 tsp katsuobushi powder and lay 4 pork belly slices over the top. Cook uncovered on medium heat for 2 minutes.
8. Flip both pancakes with two spatulas and press gently to shape them.
9. Lower the heat to low, cover and cook for 4 minutes.
10. Uncover and flip again. Raise the heat to medium and cook uncovered for 1 minute. Serve pork side up.

Summarized from Just One Cookbook's video. Watch it for the details.

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