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We hope you got benefit from reading it, now let’s go back to our family recipe for negiyaki with lots of green onion recipe. You can cook our family recipe for negiyaki with lots of green onion using 8 ingredients and 9 steps. Here is how you do that.
The ingredients needed to make Our Family Recipe For Negiyaki with Lots of Green Onion:
- Provide 2 big handfuls Green onions
- Get 1/2 Egg
- Take 4 tbsp Plain white flour
- Provide 80 to 100 ml Water
- You need 1 pinch Dashi stock granules
- Take 1 tbsp each Tempura batter crumbs (tenkasu), dried shrimp, beni-shoga red pickled ginger
- Prepare 1 Bonito flake powder, aonori
- Provide 1 Soy sauce or okonomiyaki sauce
Steps to make Our Family Recipe For Negiyaki with Lots of Green Onion:
- Chop up a ton of green onions, and drain well.
- Make the dried shrimp, tempura batter crumbs and beni-shoga red ginger ready. Mix the flour, beaten egg and water together. Add a pinch of dashi stock granules.
- Spread 3/4 of the batter thinly over an electric griddle heated to 150°C, as if you're making a crepe.
- Working quickly, add two big handfuls of chopped green onion before the surface of the batter dries up. The more green onion the better! Add the dried shrimp, tempura batter crumbs and beni-shoga red ginger as well.
- Drizzle the remaining batter over all. Work rapidly up to this point!
- Turn the pancake over immediately and press hard on top to make it very flat. Don't worry if it falls apart a little. Scrape in any bits that escape with a spatula.
- When it's cooked on the bottom, turn and press again.
- Top with plenty of bonito flake powder and aonori seaweed powder, then drizzle generously with soy sauce.
- Done! Cut into half and transfer to serving plates. I think it's best with soy sauce. Good when cold, too. You can hold it in your hands and enjoy it as a snack!
Green onions tend to be milder tasting than other onions and are typically used raw in salads. I really, really love green onions. I think maybe they are supposed to be a recipe accent and not the main attraction, but I think the flavor really makes a lot of dishes. Waaaay better with green onions on top. Salads go from meh to YUM with sliced scallions in the mix.
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