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–+ servings

Monjayaki (Japanese Teppan Fried Batter)

Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Author Yuto Omura
Servings 2 servings

Ingredients 
 

  • 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 

  • 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.
    electric griddle with drizzle of oil
  • Sift 2 ½ tbsp cake flour into a bowl.
    cake flour in a sifter
  • Add 250 ml dashi stock, 2 ½ tbsp Worcestershire sauce and ½ tbsp Japanese soy sauce (koikuchi shoyu). Whisk until smooth.
    cake flour mixed with dashi, Worcestershire sauce and soy sauce
  • Add 3 tbsp shredded dried squid (kiri ika), 1 tbsp dried baby shrimp (hoshi ebi) and 4 tbsp tempura flakes (tenkasu), and mix.
    Tempura bits, dried squid and dried shrimp mixed into monjayaki batter
  • Finely chop 300 g green cabbage and place it in the bowl on top of the batter mixture (do not mix).
    chopped cabbage placed on top of monjayaki batter
  • Once hot, place the cabbage on the griddle with a small amount of the batter. Mix and fry until it's slightly softened.
    chopped cabbage on electric griddle with small amount of monjayaki sauce
  • Make a well in the center, creating a wall of cabbage. (Make sure there are no gaps.)
    chopped cabbage arranged into a ring shape
  • 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.
    pouring monjayaki batter into the centre of the ring of cabbage
  • Let the batter thicken slightly before mixing everything together.
    mixing and cooking monjayaki on electric griddle
  • Spread the batter into a thin layer.
    spreading monjayaki batter into a thin layer on an electric griddle
  • 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.
    monjayaki batter topped with melting cheese
  • Scoop up and eat straight from the griddle, or divide onto plates.
    monjayaki on a wooden spoon
  • Enjoy!

Notes

  • If using raw meat or seafood, cook them on the griddle first before adding the cabbage.
  • If doubling or tripling the recipe, make it in batches. Don't overfill the griddle as monjayaki needs to be spread into a thin layer.
  • Best eaten straight away. If storing, refrigerate and consume within 24 hours. Reheat in a frying pan to revive the texture.