Negiyaki is a type of okonomiyaki that uses a lot of green onions. It is divided into two styles: “noseyaki”, which is similar to Hiroshima-style okonomiyaki, and “mixyaki”, which is similar to Kansai-style okonomiyaki. However, both styles have various variations depending on the shop. At our shop, we use less flour and finish with an egg to make it firm. This makes it a light and crispy dish that is slightly different from the rich-flavored okonomiyaki. It adds variety to the menu as a finishing dish. After bringing out the sweetness of the green onions, we pour soy sauce on the iron plate at the end. This makes the soy sauce that spills out fragrant and enhances the flavor of the negiyaki.
▼Ingredients▼
30g / okonomiyaki flour
60cc / soup stock
120g / green onions
50g / pork belly
30g / braised beef tendon and konjac
5g / tempura flakes
3g / bonito powder
some / mayonnaise
some / soy sauce
some / bonito flakes
some / green laver
▼Chapter▼
00:00 Preparation
02:48 Grill & Cooking
08:15 Arrangement & Finish
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