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

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, our family recipe for negiyaki with lots of green onion. It is one of my favorites food recipes. This time, I am going to make it a bit unique. 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 meals on earth. It is enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. They are nice and they look fantastic. Our Family Recipe For Negiyaki with Lots of Green Onion is something which I’ve loved my whole life.

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

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

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