This Scallion Egg Pancake, made with plenty of scallions, is a perfect side dish to brighten your table. It's also great as a snack or for your bento box. With simple cooking tips, it turns into a beautifully presented dish. It pairs wonderfully with a refreshing soy-vinegar sauce. It's easy to make, so please give it a try!
Ingredients
Main Ingredients (2 servings)
- Scallions (Green Onions) about 10 stalks
- 2 large eggs, beaten
- 1 tbsp all-purpose flour
Seasonings
- [A] Soy Sauce (to taste)
- [A] Vinegar (to taste)
- Salt (a pinch)
- Sesame oil (to taste)
- Sudachi (Japanese citrus) (to taste)
Steps
- Trim the root ends of the scallions and cut them in half.
- Line up the cut ends of the scallions and place them in a tray. Sprinkle 1 tbsp all-purpose flour evenly over each scallion stalk.
- In a bowl, whisk together the 2 beaten eggs and a pinch of salt. Add the flour-coated scallions and mix to coat them with the egg mixture. [Key Tip!] The flour acts as an adhesive, helping the egg mixture to cling firmly to the scallions.
- Heat a generous amount of sesame oil in a frying pan.
- Arrange the scallions neatly in the frying pan, spreading them out to create a cohesive bundle as they cook.
- Pour the remaining egg mixture into the center of the scallions. [Key Tip!] This creates a visually appealing effect, like a 'scallion bridge' or 'scallion raft'.
- Once the first side is golden brown, flip the pancake and cook the other side thoroughly.
- When finishing, avoid pressing down too hard; cook it gently to keep the scallions from being crushed.
- Transfer to a serving plate.
- Serve with a soy-vinegar sauce made by mixing soy sauce (to taste) and vinegar (to taste), or with sudachi (to taste) on the side. Enjoy!
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