Gyoda Furai (Scallion and Pork Griddle Pancake)
Quick answer
- Total time
- 39 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 6
About this dish
Despite the name, Gyoda furai is never deep-fried.
Read more
This snack from Gyoda in Saitama is a loose flour batter spread into a 20 cm round on a lightly oiled pan, topped with long onion and thin pork, and pressed down again and again with a pot lid as it cooks. When brown spots appear on the batter it is brushed with Worcestershire-style sauce and eaten hot.
Ingredients
Instructions
- 1
Finely chop 50g long onion and cut 50g pork into 1cm strips.
Keep the raw-pork knife and board separate from batter utensils.
- 2
Whisk 350ml water gradually into 200g flour to make a loose, lump-free batter.
Divide mentally into four pancake portions.
- 3
Heat a griddle over medium and spread 5ml oil thinly.
Pour two thirds of one pancake's batter into a thin 20cm round and add one quarter of the scallion and pork.
- 4
Drizzle the reserved batter over the filling and flip when the base is set.
Press repeatedly with a pot lid or wide spatula while cooking each side for 3 to 4 minutes.
- 5
When the pork reaches 75C at the center and the batter has brown spots, brush with 20g sauce.
Repeat to make four and serve hot.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
北埼玉の伝承料理 · Checked: 2026-08-11
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