Osaka negiyaki, powered up.


ねぎ焼き negiyaki
A fresh blog of the classic popular food of Osaka to replace or complete the old tuto.
Keep it really simple and don’t believe you need many ingredients, as it’s originally poor people cuisine, that was made with what was available that day. It’s easily made plant-based.

Here is a typical list of variations of negiyaki you can order in shops around here :

牛すじねぎ焼き gyusuji negiyaki (beef tendon)
豚ねぎ焼き buta negiyaki (pork)
イカねぎ焼き ika … (calamari)
えびねぎ焼き ebi … (shrimps)
豚キムチねぎ焼き buta kimchi … (pork kimchi)
牛すじキムチねぎ焼き gyusuji kimchi … (beef tendon kimchi)
牛すじもちねぎ焼き gyusuji mochi … (beef tendon mochi)
牛すじしょうがねぎ焼き gyusuji shoga …(beef tendon ginger)
ミックスねぎ焼き mix negiyaki …(=we’ll open the fridge and push everything there’s in into your dish)


Check list :
negi leeks and nikomi (or any other)
-sauces and garnishing powders
-options : egg, tenkasu
-hot plate and oil

Osaka style :
Options and garnishing (negi and nikomi) are added to the batter at the last minute. Each guest chooses additions or not.


Negi, scallions, Spring onions…. that’s the base of the dish. You need lots of negi greens. Cut thinly.


This is konnyaku eringi ginger nikomi (recipe here).
I am probably the only person putting this in negiyaki. The classic version is : konnyaku gyusuji nikomi.
The gyusuji is beef tendon, with the meat that stays around, and that’s a very cheap cut of beef. It is prepared the same way I prepared the eringi. You can make some other meat or mushroom stew as you like.


BATTER, gourmande style :
Grated nagaimo (about 1/2 cup), flour (1 cup), fish flakes. And enough water to get a creamy texture. Whip well.

Grating the yama imo

Veg’ version : skip the fish flakes, replace water by vegan kombu dashi (recipe here).
Gluten free version : replace flour by rice flour.
Imo free version : replace by grated potato or corn starch + a little baking powder.

Options :

They are not necessary for the classic version, but if you feel more hungry or like them, add what you want, that’s the rule of the game (okonomi = what you want). These 2, you read about on many blogs, they are often found in the rest of Japan, not so systematically here in Osaka :


Egg. The reasons to not add to the original batter :
-some people don’t want egg (it’s the biggest allergy in Japan)
– texture, with egg, it would make it a harder pancake. In many shops, they add the egg whole egg onto the rest, already on the hotplate and break it and mix with chopsticks.


Tenkasu. Tempura crumbles.

Others :
beni shoga pickled ginger,
raw meat, raw seafood,
mochi (rice cakes, use the tiny cubes arare, or thin slices),
tofu, cheese,
other veggies, sausage, ham, veggie pickles (tsukemono), salty seafood…


Heat the hot plate (your skillet). Pass oil with a kitchen paper.


In a bowl, put a cup of negi, 1/4 cup of nikomi, other options, a whole egg if you use it, a cup of batter. You can add more fish flakes if you wish. Mix roughly with chopsticks or a fork.


Pour everything on the plate, at middle heat. You can cover or not. When it’s all hardened, flip with 2 spatulas. (I cut it in 2 to flip with only one spatula… who cares ?).



All optional, as you like it, if you want some. A bare negiyaki is good too.

Sauce and mayo :

-the sauce is a thickened and sweetened worcester. The original sauce (called Ikari) was a copycat of LeaPerrins, sold to Kobe’s Brit expats.
Here I have a ready sauce, which is plant-based. If you don’t have it, LeaPerrins steak sauce is very similar. Or thicken the liquid classic worcester with corn starch (simmer a little, sweeten to taste) or by mixing with ketchup. Many shops make their sauce that way.Use a brush to paint it on the top.

-the mayonnaise. It is made more liquid by adding either milk, white wine or lemon juice. (to make easy egg mayo /// to make tofunaise).
To make nice drizzles, put the sauce and mayo in some plastic bottles with a tubular top. I don’t have that.

Variations :
shoyu (soy sauce, thickened)
ponzu (soy sauce + citrus juice)
-steak sauces

Powders (found in Japanese grocery stores) :
kezuribushi fish flakes, or fish powder
aonori seaweed
shichimi togarashi, 7 spice mix


When it’s cooked, put the heat on minimum, decorate.
Let on the plate while eating. Cut small wedges that you push toward guests that can heat directly from the plate, or on a small plate, while the rest stays hot.


How to handle your yama imo (naga imo, Japanese yam)


Apparently that’s not obvious when you have not seen it done. So a few photos are better than a long speech.
This veggie nagaimo is slimy and if you peel it it becomes very slippery, and you may get some skin allergy into the bargain. But that’s only after it’s peeled.

You can touch the skin without problems. So with a knife, peel a length of that long potato, or the tip if it’s the round type. Like a pencil, you sharpen it as you need.


First way.


Grating the in the traditional way in a suribashi (mortar). and you rub it against the lines of the pottery.


Second way, with modern graters.


Now you can prepare tororo, okonomiyaki, negiyaki
It can also be cubed, sliced, etc, eaten raw or cooked.


Midori negiyaki, always greener


A good lunch : midori negiyaki. Midori means green. Negiyaki is the Osakan hot-plate crepe filled with negi greens, the cousin of okonomiyaki. (Click here for a detailed recipe.)

Of course, a negiyaki is always green. Today, it’s greener, and garnished with an egg. It’s Spring !



How can it be greener ?
I have added to the batter, the grounds of juicing . Pasted spinach can do the trick too.


Also, I had a few stalks of spinach that served to volume up the negi. Normally, only the green part of negi is used, but I have kept some of the white and some onion that I stir-fried to decorate the bottom (and flavor it).


Cooking, adding the egg, covering, flipping…


Funny how the egg yolk popped up.


I garnished with Bulldog sauce (Japanese “Worcester”), fish flakes and dry chili.


First side-dish : hearts of romaine salad with black vinegar dressing.


Second side-dish : tofu. Yes, there is a dessert (more about it here).



Negi-yaki with black and white mushrooms

A ‘shroom version of Osaka’s classic… pizza. No ! Negi-yaki. Some people call okonomiyaki and negiyaki Japanese pizza, but it’s a bit ridiculous. The only common point is both are round.
The basic recipe is here.

Lots of greens of negi leeks.

White enoki mushrooms and black jelly ear mushrooms (kikurage). Plus green pepper and ten kasu (tempura crumbs).

I threw in an egg before flipping it.

Full of veggies, thick and filling. Mmmmmm !

Negi-yaki… Home-style green okonomiyaki (via Gourmande in Osaka)

Osaka style :

Negi-yaki... Home-style green okonomiyaki Negi-yaki is a variation of okonomiyaki, where cabbage is replaced by negi green leeks. On the photo (follow like a clock ), you can see : The leek greens being cut with scissors. Fish powder Aonori seaweed powder, Natto, Shirasu fish bait, Maitake mushroom, Ami ebi (salty shrimps), Grated potato. So today's mission is to cook negi-yaki (leek-yaki). In Osaka, classical topping is "gyusuji" which is… some stew of some parts of beef. It's "my ver … Read More

via Gourmande in Osaka

Les okonomiyakis gourmands (compilation)

Okonomiyaki is the famous thick Japanese hot-plate crepe, filled with cabbage.

L’okonomiyaki est la celebre specialite japonaise, crepe epaisse au chou, cuite sur une grande plancha.

What you really need :
All purpose flour.
Dry fish powder or flakes.
Soy sauce.
Green cabbage, shredded.

So it’s easy to make yours anywhere in the world and use any local ingredient to complete.

Il ne vous faut vraiment que quelques ingredients pour vous lancer, donc n’hesitez pas, si vous avez :
-de la farine
-du poisson seche en copeaux ou en poudre
-de la sauce soja
-du chou vert, hache
-de l’huile


Basic batter (for 2) :
1 cup flour
2 cups water
1 tbs dry fish powder
salt, or soy sauce
+ (optional, but recommended for texture) 1/2 cup of grated yama-imo potato (or a grated potato)

Mix it all in the blender, or whisk in a bowl.

Pate de base (pour 2)
1 grande tasse de farine
2 tasses d’eau
1 cuillere a soupe de poudre de poisson seche
sel ou sauce soja
Optionnel, mais recommande pour la texture : 1/2 tasse de patate yama-imo rapee, ou a defaut une pomme de terre rapee.

Tout melanger, au mixer ou dans un bol.

(grated imo + fish powder)

Gu :
Shredded green cabbage (2 cups per okonomiyaki)
+ (at least one) raw bacon, shrimps, calamari, dices of tofu, any seafood, meat, raw oysters, mushrooms…
+ (optional) a small amount of other minced/grated raw veggies.
+ (optional) sakura ebi dry shrimps, crumbs of tempura, salty shrimps…

Gu :
Chou hache (2 grandes tasses par okonomiyaki)
+ (au moins un) du lard cru, des crevettes, des calamars, du tofu coupe en cubes, des huitres, tous fruits de mers, de la viande, des champignons…
+(optionnel) un peu de legumes eminces ou rapes
+(optionnel) des crevettes sechees sakura ebi, des miettes de tempura, des crevettes salees…

Cooking :
-heat and with a brush or a kitchen paper, oil a hot-plate, a plancha or a non-stick frying-pan.
-(optional but recommended) Pour 1 mm of batter to form a crepe.
-in a salad bowl, combine 1 cup of batter, 1 egg (optional), 2 cups of “gu”. Pour on the plate. Form a 3 cm (1 inch) thick round crepe.
-cook 7~10 minutes. Flip back. (In a pan :take the crepe on a plate, re-oil your pan, put it back… On a plate, push on side, re-oil, use 2 to turn it).
-cook 5~7 minutes
-paint with sauce, add toppings

-Chauffer et huile a la brosse ou avec un essuie-tout, un teppan (grande plancha electrique/a gaz), une plancha ou une poele qui ne colle pas.
-(Optionnel mais recommande) : verser 1 mm de pate pour former une crepe ronde.
-Melanger dans un saladier, une bonne tasse de pate, un oeuf (optionnel), puis les ingredients de “gu”
-Verser le contenu du saladier sur la plaque, former une crepe de 3 cm d’epaisseur.
-Cuire 7~10 minutes. Retourner. Cuire encore 5 a 7 minutes.
-Badigeonner de la sauce et des garnitures que vous choisissez.

Okonomiyaki sauces (most common) :
sosu : Worcester sauce (you can heat it with a little corn starch to thicken, and add a little honey)
shoyu : soy sauce (you can heat it with a little corn starch to thicken, and add a little honey)

Les sauces pour okonomiyaki (les plus courantes) :
sosu : Sauce Worcester (vous pouvez la faire chauffer un petit peu avec de la maizena et ajouter un peu de miel)
shoyu : sauce soja (vous pouvez la faire chauffer un petit peu avec de la maizena et ajouter un peu de miel)

Toppings (all are options)
nori seaweed (sheets cuts in ribbons), aonori (flakes of seaweed), dry fish powder, dry fish flakes…
mayonnaise, ketchup…
negi green leek, pickled ginger (shredded)…
shichimi 7 spice mix…

algue nori (feuilles decoupees en rubans), aonori (algue en paillettes), poudre ou copeaux de poisson seche…
mayonnaise, ketchup…
poireau vert “negi”, gingembre vinaigre (hache)…
melande d’epices shichimi…


In Osaka, a popular variation is negi yaki (same recipe but negi green leeks replace the cabbage) :
Negi-yaki… Home-style green okonomiyaki (with a photo recipe)

DSC06239-001 pork and oyster okonomiyaki

Special oyster and spring cabbage okonomiyaki

Buta okonomiyaki – Simple pork Osakan pancake

Angulas okonomiyaki, free style

Nira chijimi (un-)like Osaka street stalls

Hungry girl okonomiyaki

Negi-yaki with black and white mushrooms

Okonomiyaki, just egg

Negi-yaki… Home-style green okonomiyaki

Negi-yaki is a variation of okonomiyaki, where cabbage is replaced by negi green leeks.

On the photo (follow like a clock ), you can see :
The leek greens being cut with scissors.
Fish powder
Aonori seaweed powder,
Shirasu fish bait,
Maitake mushroom,
Ami ebi (salty shrimps),
Grated potato.

So today’s mission is to cook negi-yaki (leek-yaki).
In Osaka, classical topping is “gyusuji” which is… some stew of some parts of beef.
It’s “my version”. Like there was my version of oyster okonomiyaki a while ago.
Another day, I will make one *like in the shops* because they have let me see some of the secrets, eh, eh, eh…

Shita-aji :
Litterally “under-taste”. That’s the flavoring that makes a dish taste Japanese.
Most of it comes from soy sauce and dashi (fish broth).

Dashi :
Dashi stock is made by simmering briefly fish flakes or fish powder or dried fish or kombu seaweed, or a mix of the 4. Each combination has a name. Then, you salt with salt or soy sauce. And you filter.
That doesn’t take more time than to buy instant dashi (with MSG…). That said, good for you if you like instant dashi, but in the same stores, you can also get the flakes, the small fish, the kombu…

If you should buy only one product to cook many Japanese dishes, I recommend the flakes or this :
“ketzuri kona”
I use it for dashi on days I don’t have time (I just add it to hot water), I add directly into okonomiyaki batter, as a furikake , etc.

Two common ingredients :
-Sakura-ebi, or ami-ebi
That’s the same animal, prepared in different way : Very small shrimps caught with a mesh (ami). They are sold salted, and that’s what I have here, the name is “ami ebi”.
They are also sold dried and they have the color of sakura (chery blossom). Or with artificial coloring you get red sakura and I’d avoid them as the product for coloring fish in red is really bad, but if you find only that, you will survive eating them in small quantity. They are called “sakura ebi”.
Their taste is very similar to the dry or salted shrimps from other countries.

Fresh ginger, not visible on the group portrait, but it was present.

The “teppan” or hot plate. Everybody in Japan has an electric teppan. I don’t, but as you see I have a good cast iron plancha. If you have nothing, a large pan is OK.


What you really need :
All purpose flour.
Dry fish powder or flakes.
Soy sauce.
Greens of leeks (if possible thin negi leeks)

The rest is what you have in the fridge, what you like… If you have nothing, that’s sad.

Basic batter :
1 cup flour
2 cups water
1 tbs dry fish powder
salt, or soy sauce
+ (options)
1 grated yama-imo potato (I had not any in stock today, as you see, I used a potato)
1 ts of ami-ebi shrimps
1 egg (I made 3 “yakis” with that batter, only one with egg)

Mix it all in the blender, or whisk in a bowl.

First cook the toppings that need pre-cooking on your plancha. Then in a bowl, pour the amount of batter you need. If you want “egged” batter, it’s the time to mix it in. (It’s optional, many shops ask you when you order if you want one) Mix in the leeks and topping, stir.

Clean the plancha, oil it.
I usually pour 1 or 2 tbs of plain batter, then all the content of the bowl with leeks. You can speed up cooking by covering with a big pot lid.
After about 10 minutes, flip it. The result… well, the more you train, the nicer the shape. (I lack training)

In Japanese okonomiyaki bars they propose you either :
“so-su” (sauce = Worcester sauce) or “shoyu” (soy sauce).
Each shop pimps up their “so-su” and their “shoyu” by adding what they like, sugar, sake, mirin, soy sauce, corn starch… they simmer the mix, and that make that chef’s sauces.
I take shoyu (soy sauce) that I dilute with a little water… and I spead it it with a brush… no, a finger. For guests, I’d simmer 10 minutes soy sauce, mirin and a little corn starch, to obtain a thicker and sweeter sauce. And I’d prepare similarly some “so-su” (Worscester). I’d use a brush, or more likely a spoon.

On top : fish powder, aonori seaweeds, and shichimi togarashi 7 spice mix.

Les okonomiyakis gourmands (compilation)