Recipe of Ultimate Our Family Recipe For Negiyaki with Lots of Green Onion

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, our family recipe for negiyaki with lots of green onion. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Our Family Recipe For Negiyaki with Lots of Green Onion is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. Our Family Recipe For Negiyaki with Lots of Green Onion is something that I’ve loved my entire life. They’re nice and they look fantastic.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook our family recipe for negiyaki with lots of green onion using 8 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Our Family Recipe For Negiyaki with Lots of Green Onion:

1. Prepare 2 big handfuls Green onions
2. Get 1/2 Egg
3. Take 4 tbsp Plain white flour
4. Make ready 80 to 100 ml Water
5. Get 1 pinch Dashi stock granules
6. Make ready 1 tbsp each Tempura batter crumbs (tenkasu), dried shrimp, beni-shoga red pickled ginger
7. Get 1 Bonito flake powder, aonori
8. Prepare 1 Soy sauce or okonomiyaki sauce

Steps to make Our Family Recipe For Negiyaki with Lots of Green Onion:

1. Chop up a ton of green onions, and drain well.
2. 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.
3. Spread 3/4 of the batter thinly over an electric griddle heated to 150°C, as if you're making a crepe.
4. 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.
5. Drizzle the remaining batter over all. Work rapidly up to this point!
6. 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.
7. When it's cooked on the bottom, turn and press again.
8. Top with plenty of bonito flake powder and aonori seaweed powder, then drizzle generously with soy sauce.
9. 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!

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