Negiyaki: Savory Japanese Green Onion Pancakes (Oita Style)
Negiyaki is a savory dish made by mixing flour, water, and an abundant amount of chopped green onions, then frying the batter until golden. While it is often described as “Japanese Green Onion Pizza,” it is quite different from the famous Okonomiyaki. While Okonomiyaki is thick and fluffy with cabbage, Negiyaki is thinner, crispier, and focuses entirely on the fragrance of the green onions.
Though originally known as a specialty of the Kansai region, Negiyaki is also incredibly popular in my home, Oita Prefecture in Kyushu.
The Pride of Oita: “Ajiichi Negi”
In Oita, we have a premium brand called “Oita Ajiichi Negi.” These onions grow in fertile soil rich in organic matter. They take about 60 days to mature in the summer and up to 120 days in the winter, resulting in a deep aroma and a wealth of vitamins and minerals.
Here is a fun local secret: in Oita, green onion farming is so successful that many farmers own magnificent houses! We often call these grand homes “Negi Goten” (Green Onion Mansions). It’s a testament to just how much our region loves and respects this delicious vegetable.
Health Benefits: The Power of Allicin
As a nutritionist, I highly recommend green onions for their functional benefits:
- Improved Circulation & Metabolism: The distinct aroma of chopped onions comes from Allicin. Allicin helps prevent blood clotting for smoother flow and aids the absorption of Vitamin B1, which is essential for converting carbohydrates into energy and recovering from fatigue.
- Immune Support: Green onions are rich in Vitamin C (44mg per 100g). Because of their antibacterial properties, there is an old Japanese legend that says wrapping green onions around your neck while you sleep can cure a cold!
Related Recipes
If you enjoy savory pancakes, be sure to check out these recipes too:
👉 Okonomiyaki: The classic Japanese savory pancake with cabbage. Okonomiyaki (Japanese pancake）
👉 Korean Chijimi: Crispy pancakes with cabbage and kimchi. Korean pancakes with cabbage and kimchi
Nutrition Facts (Per Recipe)
- Calories: 370 kcal
- Protein: 8.2 g
- Fat: 17.0 g
- Carbohydrates: 46.5 g
- Salt Equivalent: 1.6 g
Ingredients (Makes two 20cm pancakes)
For the Batter (☆):
- 75g Wheat flour
- 30g Potato starch (for that signature crispiness!)
- 2g Dashi stock granules
- 1g Baking powder (BP)
- 150g Water
- 1 Egg (50g)
The Fillings:
- 100g Green onions (Finely chopped)
- 50g Pork belly (Sliced)
- 5g Beni shoga (Red pickled ginger)
- 5g Tenkasu (Tempura scraps)
- 40g Sesame oil (for frying)
Toppings:
- Soy sauce, Ponzu, or Okonomiyaki sauce
- Katsuobushi (Bonito flakes), Mayonnaise and Aonori (Green seaweed powder) to taste
Step-by-Step Instructions
- 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 & 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.
📖Related Link: Read the Japanese version of this article here! []
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