Japan

Monjayaki

Name: Monjayaki
Total time: 30 min
Yield: 2
Cuisine: Japan
Ingredients: 60 g Wheat flour; 300 ml Dashi broth; 200 g Pointed cabbage; 150 g Shrimp & squid; 2 tbsp Worcestershire sauce; some of each Spring onion & tenkasu

Tokyo's runny griddle pancake

Monjayaki is the Tokyo relative of okonomiyaki, with a much runnier batter that half-caramelises on the hot griddle.

The Tsukishima district has whole streets of monja shops; you cook and eat straight off the iron with tiny spatulas.

Servings2

Time30 min

LevelMedium

Ingredients

Wheat flour60 g
Dashi broth300 ml
Pointed cabbage200 g
Shrimp & squid150 g
Worcestershire sauce2 tbsp
Spring onion & tenkasusome of each

★ = available authentic in the Asia Boutique

Preparation

Whisk flour with dashi and sauce into a thin batter.
Fry the solids (cabbage, seafood) on the griddle.
Form a ring and pour the batter inside.
Combine everything and spread flat on the iron.
Let it crisp, eat straight off the griddle.

Make it original

Dashi and tenkasu for monjayaki are in the Asia Boutique.

Discover ingredients