A thin, savory pancake loaded with chopped Japanese long onions and drizzled with soy sauce.
Hands-free mode with voice commands & timers
No ratings yet
In a medium bowl, whisk together the flour, chilled dashi stock, and egg until a smooth, thin batter forms.
Heat a large non-stick skillet or griddle over medium heat and lightly coat with vegetable oil.
Pour a thin layer of the batter onto the pan, spreading it into a circle about 8 inches wide using the back of a ladle.
Immediately pile a generous amount of chopped long onions, tenkasu, and pickled ginger onto the wet batter.
Drizzle a small amount of the remaining batter over the onion pile to help bind the ingredients together.
Once the bottom is golden brown, carefully flip the pancake over and press down gently with a spatula.
Cook for another 3-4 minutes until the onions are tender and the pancake is cooked through.
Flip back over, drizzle with a mixture of soy sauce and lemon juice, and top with bonito flakes before serving.
