Gyoda Furai (Scallion and Pork Griddle Pancake)

Quick answer

Total time: 39 min
Level: Easy
Servings: 4 servings
Ingredients: 6

About this dish

Gyoda furai is a griddled snack from Gyoda in Saitama, despite a name that sounds like the English word fry.

A loose flour batter is spread into a thin 20cm round, topped with scallion and pork, drizzled with more batter, then flipped and pressed repeatedly against the hot surface. The pressure binds the filling to the wrapper and develops browned spots without deep-frying. The pancake is finished with savory sauce only after the pork has cooked completely through.

Ingredients (4 servings)

Ingredient	Amount	Unit
all-purpose flour	200	g
water	350	ml
Japanese long onion	50	g
thinly sliced pork	50	g
vegetable oil	20	ml
Japanese savory brown sauce	80	g

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

5 steps

1

Prep

Finely chop 50g long onion and cut 50g pork into 1cm strips.

Keep the raw-pork knife and board separate from batter utensils.
2

Step

Whisk 350ml water gradually into 200g flour to make a loose, lump-free batter.

Divide mentally into four pancake portions.
3

Step

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

Finish

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

Finish

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.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Loose flour and water batter
Finish cue: When the pork reaches 75C at the center and the batter has brown spots, brush with 20g sauce.
Avoid this: Cut pork thinly and verify its center temperature so overlapping pieces do not remain undercooked.