Osaka-Style Negiyaki (Green Onion Pancake)

Steps

1. 1
   Grind the potato starch together with the bonito flakes using a mortar and pestle until fine, to form the batter base.
2. 2
   Trim the ends off the scallions and slice into rounds, then place them in a large bowl.
3. 3
   Add the whole wheat flour and gently toss with a spoon to coat the scallions, being careful not to overmix.
4. 4
   Add the baking powder, tempura scraps, eggs, bonito powder, soy sauce, and water, then gently mix with a spoon, again avoiding overmixing.
5. 5
   Heat a frying pan over medium heat and add a little oil once hot.
6. 6
   Once the oil is hot, spoon the batter into the pan and spread it into a round shape about 5-6 cm wide.
7. 7
   Sprinkle a little bonito powder over the batter, then lay a quarter portion of the sliced pork belly on top.
8. 8
   Cook over medium heat for about 2 minutes, then flip gently using two spatulas, pressing lightly to keep the round shape.
9. 9
   Reduce to low heat, cover with a lid, and cook for about 4 more minutes.
10. 10
    Remove the lid, flip once more, return to medium heat, and cook for another minute.
11. 11
    Transfer the cooked negiyaki to a plate with the pork side facing up.
12. 12
    Drizzle with okonomiyaki sauce and, if desired, add Japanese Kewpie mayonnaise for extra creaminess.
13. 13
    Serve immediately and enjoy the crispy, fluffy Osaka-style negiyaki.