Steps

1. Cut the whole scallion into slightly large rounds. (Key Tip!) Cutting them too small will make them difficult to hold together, so aim for larger pieces that retain some texture.
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2. Place the cut scallions in a bowl and add 2 tbsp all-purpose flour. Toss to coat the scallions evenly.
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3. Add 1/3 tsp salt and pepper and 2 eggs to the flour-coated scallions. Whisk the eggs and mix everything together thoroughly.
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4. Heat 1 tbsp vegetable oil in a frying pan.
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5. Pour the mixed batter into the heated pan. Spread it out evenly with a spatula, pressing down lightly to form a round shape.
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6. Reduce heat to medium-low, cover, and steam for about 3 minutes. Once the bottom is browned and the batter moves easily, carefully slide it onto a plate.
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7. If there is excess oil in the pan, wipe it clean with a paper towel.
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8. Flip the pancake back into the pan and cook the other side for about 2 minutes and 30 seconds until browned. Lightly press with a spatula to maintain the shape.
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9. Add a small amount of vegetable oil and grill until golden brown. (Key Tip!) For extra flavor, you can use sesame oil.
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10. Transfer the cooked Negiyaki to a cutting board, cut into bite-sized pieces, and arrange on a plate.
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