Monjayaki

Quick answer

Total time: 30 min
Level: Easy
Servings: 3 servings
Ingredients: 12

About this dish

Monjayaki is a Tokyo griddle dish closely associated with Tsukishima, made from a very loose flour batter and finely cut cabbage.

Cabbage, dried squid, tenkasu, and dried shrimp are fried first and shaped into a ring that holds the Worcestershire-seasoned liquid in its center. Once the batter bubbles and begins to thicken, everything is mixed, spread thinly, and left until the underside starts to brown. It is not flipped into a firm pancake. Diners scrape the soft mixture from the edge with small spatulas, pressing each bite against the hot plate to form a toasted surface.

Ingredients (3 servings)

Ingredient	Amount	Unit
cabbage	300	g
cut dried squid	1	tbsp
tenkasu	1	pinch
dried shrimp	1	tbsp
water	350	ml
wheat flour	30	g
Japanese granulated dashi	1	tsp
Worcestershire sauce	2	tbsp
cooking oil	1	tbsp
aonori	1	tsp
bonito flakes	2	tbsp
ground pepper	0.25	tsp

Instructions

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

6 steps

1

Prep

Cut the cabbage into short, coarse strips.

Place it in a bowl with the dried squid, tenkasu, and dried shrimp.
2

Season

Whisk the water, flour, and granulated dashi in a large bowl until no lumps remain.

Mix in the Worcestershire sauce, then set the cabbage mixture on top of the batter.
3

Finish

Heat a griddle or hot plate to 230°C and spread the cooking oil thinly.

Lift only the solids from the bowl onto the plate and fry for 2 to 3 minutes, chopping with spatulas until the cabbage begins to wilt.
4

Step

Gather the fried ingredients into a firm ring with an empty center so the liquid cannot escape.

Pour the loose batter slowly into the center and wait about 2 minutes.
5

Heat

When small bubbles appear and the batter edges thicken, mix the ring and batter together.

Spread it into a thin, flat layer and cook for 3 to 4 minutes, until the underside browns.
6

Step

Scatter the aonori, bonito flakes, and pepper evenly.

Scrape up one bite at a time from the edge with a small spatula, press it briefly against the griddle to toast the surface, and eat while hot.