Negiyaki (Japanese Scallion Pancakes)

If you enjoy okonomiyaki, let me introduce you to its allium-packed cousin: negiyaki. Thinner, greener, and piled high with sweet scallions instead of cabbage, negiyaki is a street food staple in the Kansai region (including Kyoto, Osaka, and Kobe) of Japan. While there are many local variations, I prefer making mine with just a whisper of batter that holds together a mountain of sliced scallions.

Similar to my corn fritters, the trick here is to use the least amount of flour possible, which allows the vegetables to shine through. As this savory pancake cooks, the scallions mellow from sharp to sweet. The edges turn golden and caramelize, while the center stays tender and savory, creating an incredible contrast of textures and flavors.

This recipe is slightly thicker than the one I made on Bento Expo, so I recommend a combination of pan-frying and steaming to ensure the negiyaki cooks through without scorching the surface.

Swapping water for dashi in the batter boosts the umami, adding depth that complements the caramelized scallions beautifully. Traditionally, negiyaki is brushed simply with soy sauce, but I love the sweet, savory, and tangy taste of okonomiyaki sauce. To finish it off, I top it with a flurry of katsuobushi for a pop of smoky umami.

Like many dishes from Osaka, this Japanese scallion pancake is a humble dish that punches way above its weight.