Negiyaki

1. Gather all the ingredients. One batch of this recipe makes two negiyaki pancakes. To make more, you can double or triple the ingredients (tap the 2x or 3x button to scale up), but you can only mix one batch of batter at a time. If you mix more than that, any batter left in the bowl will go flat and your pancake will not be fluffy. Mix only what you can cook right away. For one batch, use two frying pans (or a large griddle) and cook both pancakes at the same time. If you only have one frying pan, mix half a batch and cook one pancake at a time.

To Prepare the Ingredients

1. Here‘s how to prepare the ingredients for one batch of two pancakes. First, discard the ends of 14 green onions/scallions. Then, thinly slice the green onions crosswise into rounds.
2. Cut 4 oz sliced pork belly into strips 5 inches (13 cm) long. I used kitchen shears. I also cut off the fatty ends.
3. Grind ½ cup katsuobushi (dried bonito flakes) into a powder using a mortar and pestle. You should have 4 tsp katsuobushi powder; set aside half for the batter and half for cooking the pancakes.

To Mix the Batter (one batch at a time)

1. Now, I will show you how to mix one batch of batter. First, put the chopped green onions in a large bowl. Then, add ½ cup all-purpose flour (plain flour). Toss with a spoon to coat the green onions in the flour. DO NOT overmix. It‘s OK to leave some flour at the bottom of the bowl. Tip: Mix only one batch of batter at a time, even if you are making two or three batches.
2. To the bowl, add ½ tsp baking powder, 4 Tbsp tenkasu/agedama (tempura scraps), 2 tsp katsuobushi powder, 2 large eggs (50 g each w/o shell), ½ tsp soy sauce, and ⅓ cup water.
3. Mix with a spoon until just combined. DO NOT overmix. Use the spoon to divide the batter in half in the bowl (for two pancakes). Tip: For a light and fluffy negiyaki, cook the batter as soon as you mix it; do not leave any the batter in the bowl.

To Cook the Negiyaki

1. You will cook two pancakes at once using two pans; I'll show you one pan in my step-by-step images. Heat two large frying pans or a large griddle over medium heat. When hot, add 1 Tbsp neutral oil to each pan. When the oil is hot, spoon half the batter into each pan. Spread the batter in a round shape about 5–6 inches (13–15 cm) across.
2. For each pancake, sprinkle 1 tsp katsuobushi powder on top. Then, spread 4 slices of pork belly across the top of each. Cook, uncovered, on medium heat for 2 minutes.
3. Using two spatulas, flip the pancakes over.
4. Gently press down on the pancakes and fix the round shape, if needed. Reduce the heat to low. Cover the pans with their lids and cook for 4 minutes.
5. Open the lids and flip again.
6. Increase the heat to medium and cook, uncovered, for 1 minute. Transfer to individual plates. The side with the pork belly should be facing up.

To Serve

1. For a soy sauce flavor, brush the negiyaki with soy sauce and drizzle with a zigzag pattern of Japanese Kewpie mayonnaise (you can make my homemade recipe).
2. For an okonomi sauce flavor, use a spoon to spread okonomi sauce (you can make my quick homemade version) on the negiyaki and drizzle with a zigzag pattern of Japanese mayonnaise.

To Store

1. 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 from the refrigerator, heat it in a toaster oven or oven at 350°F (180°C) for 10–15 minutes. To enjoy negiyaki from the freezer, move it to the refrigerator to defrost overnight and reheat as above, or heat direct from frozen in a 350°F (180°C) oven for 25–30 minutes.