How to Make Authentic Osaka Negiyaki

Por Just One Cookbook · 30 min

Ingredientes

Modo de preparo

1. Trim the ends off the green onions and slice them thinly into rounds. Cut the pork belly into 5-inch (13 cm) strips, removing the fatty ends. Grind the katsuobushi into a powder with a mortar and pestle, reserving 4 tsp.
2. Put the sliced green onions in a large bowl, add the flour and toss gently with a spoon until coated. Do not overmix.
3. Add the baking powder, tenkasu, 2 tsp of the katsuobushi powder, eggs, soy sauce and water. Mix with a spoon until just combined, then divide the batter in half. Cook right away.
4. Heat two large frying pans over medium heat. Add 1 tbsp oil to each pan, then when hot, spoon in half the batter per pan and spread into a round about 5 to 6 inches (13 to 15 cm) wide.
5. Sprinkle each pancake with 1 tsp katsuobushi powder and spread 4 pork belly slices over the top. Cook uncovered over medium heat for 2 minutes.
6. Flip the pancakes, press gently to shape them, reduce the heat to low, cover and cook for 4 minutes.
7. Uncover, flip again, raise the heat to medium and cook uncovered for 1 minute. Serve pork-side up.

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