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Monjayaki is a local dish of Tokyo, a type of Japanese pan-fried batter with various ingredients
which are similar to Okonomiyaki but a lot more watery and less solid. Monjayaki tastes best when it is piping hot, and is traditionally eaten straight off the hot plate with a small spatula called moji-bera. The proper way to eat Monjayaki is to scrape a small portion with the moji-bera and press down on it to get the piece to stick to your spatula.
Cooking Time:
Total time: 15mins – 30mins
Ingredients
300ml water
4 tbsp flour
5 tbsp Worcestershire sauce
300g cabbage
10g sakuraebi (dried small pink shrimp)
50g tenkasu (tempura pearls / crunchy bits of deep fried flour-batter)
2 strips cooked bacon
25g leek (chopped)
To Serve:
Japanese mayonnaise
Tonkatsu sauce
Optional ingredients:
Kimchi
Seasoned cod roe
Cheese
Corn
Tuna
Mochi
Instructions
Mix the flour, water and Worcestershire sauce in a bowl and set aside.
In a separate bowl, prepare and mix all other solid ingredients.
Place the solid ingredients on the pan or hot plate. Cook and cut the ingredients at the same time with two teppanyaki grill spatulas.
Once the ingredients are cooked, form the ingredients into a donut shape, creating a circle in the middle, and then pour the mixed batter in the middle of the donut and bring to a boil.
Mix everything up to form a pancake and let it cook thoroughly.
Once cooked, add mayonnaise and tonkatsu sauce on top for extra flavour. Eat by scraping off pancake mixture with a small spatula, directly from the hot plate.
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