Negiyaki (แพนเค้กต้นหอมญี่ปุ่น)

1.Thinly slice the spring onions and place them in a mixing bowl.

2.Grind 5 g of katsuobushi into smaller pieces. Combine it with flour and baking powder, mix thoroughly, and add it to the spring onion mixture along with tenkasu.

3.Crack an egg into a separate bowl, season with soy sauce, and add water. Whisk until well combined.

4.Pour the egg mixture into the spring onion mixture and gently stir with chopsticks until evenly incorporated.

5.Heat a pan and add oil. Once hot, scoop the mixture into the centre of the pan, spreading it into a circular shape and pressing it slightly to flatten. Arrange the sliced pork on top. Once the bottom of the pancake is cooked, set, and golden, flip it over, cover the pan with a lid, and reduce the heat to low. Cook for about 2 minutes to ensure the inside is fully cooked.

6.Remove the lid and flip the pancake back and forth a few more times until evenly browned on both sides.

7.To serve, brush the pancake with okonomiyaki sauce or a light coating of soy sauce. Drizzle thin lines of mayonnaise over the top and sprinkle with additional katsuobushi.