Shrimp and Pork Belly Negiyaki
If you’re a fan of okonomiyaki, this pancake is on another level! Negiyaki uses green onions as the main ingredient instead of cabbage. The pancake is topped with bonito flakes, kewpie mayo, and okonomiyaki sauce; but more traditionally served with a dashi/soy sauce mixture. You can use either regular green onions or any type of spring onion. For protein, shrimp or pork belly are great options. The negiyaki only take 5 minutes of prep time and 7 minutes to cook, making this a quick go to snack or main meal.
Ingredients
- 1 bunch green onions finely chopped
- 1/4 cup flour
- 1/4 tsp baking powder
- 1/4 cup bonito flakes
- 1 large egg beaten
- 2 tbsp agedama (tempura scraps)
- 1/2 tsp soy sauce
- 3 tbsp water
- vegetable oil for frying
- 4 8/12 count shrimp peeled and deveined; sliced in half
- 3 slices pork belly thin sliced
Toppings
- bonito flakes
- kewpie mayonnaise
- okonomiyaki sauce
Instructions
- Mix together the egg, water, soy sauce, tempura scraps, and bonito flakes in a bowl.
- In another bowl, mix together the green onions, flour, and baking powder. Mix the batter into the green onions.
- Heat up an 1/8” of cooking oil in a large sauté pan over medium heat. Pour in the batter. Lay the shrimp in a circular patter on top of the pancake. Cook for 2 minutes.
- Flip the pancake. Cover. Reduce the heat to low and cook for 4 minutes.
- Uncover. Flip. Increase the heat to medium and cook for 1 more minute.
- Top with more bonito flakes, kewpie mayo, and okonomiyaki sauce.
