Monjayaki (Japanese Teppan Fried Batter)
Monjayaki is a popular Tokyo dish made from a flavorful batter mixed with diverse ingredients like cabbage, seafood, and meat. Discover its origins, variations, and how to recreate authentic restaurant-style monjayaki at your own dining table!
- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 tsp cooking oil
- 2 ½ tbsp cake flour
- 250 ml dashi stock
- 2 ½ tbsp Worcestershire sauce
- ½ tbsp Japanese soy sauce (koikuchi shoyu)
- 4 tbsp tempura flakes (tenkasu)
- 3 tbsp shredded dried squid (kiri ika)
- 1 tbsp dried baby shrimp (hoshi ebi)
- 300 g green cabbage (roughly chopped into small pieces)
- 30 g preferred shredded melting cheese (cheddar or gouda)
- aonori (dried green seaweed powder)
Instructions
- 1
Preheat the griddle on medium-high, add 1 tsp cooking oil and spread it around evenly. While you're waiting for it to heat up, prepare the ingredients.
- 2
Sift 2 ½ tbsp cake flour into a bowl.
- 3
Add 250 ml dashi stock, 2 ½ tbsp Worcestershire sauce and ½ tbsp Japanese soy sauce (koikuchi shoyu). Whisk until smooth.
- 4
Add 3 tbsp shredded dried squid (kiri ika), 1 tbsp dried baby shrimp (hoshi ebi) and 4 tbsp tempura flakes (tenkasu), and mix.
- 5
Finely chop 300 g green cabbage and place it in the bowl on top of the batter mixture (do not mix).
- 6
Once hot, place the cabbage on the griddle with a small amount of the batter. Mix and fry until it's slightly softened.
- 7
Make a well in the center, creating a wall of cabbage. (Make sure there are no gaps.)
- 8
Pour the batter into the well one third at a time. If it seems like it's going to overflow, mix the batter with the cabbage and remake the well. Repeat until all of the batter is used.
- 9
Let the batter thicken slightly before mixing everything together.
- 10
Spread the batter into a thin layer.
- 11
Top with 30 g preferred shredded melting cheese, aonori (dried green seaweed powder) and your other chosen toppings. Continue to cook until the underneath forms a thin crust. Do not mix after this point.
- 12
Scoop up and eat straight from the griddle, or divide onto plates.
- 13
Enjoy!