Monjayaki (Japanese Teppan Fried Batter)
User Reviews
4.7
6 reviews
Excellent
Monjayaki (Japanese Teppan Fried Batter)
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
- 1 tsp neutral cooking oil generic cooking oil
- 2 ½ tbsp cake flour
- 250 ml dashi stock
- 2 ½ tbsp Worcestershire sauce
- ½ tbsp soy sauce
- 4 tbsp tempura flakes tenkasu/agedama, aka tenkasu
- 3 tbsp squid kiri ika, dried, shredded
- 1 tbsp dried baby shrimp (hoshi ebi)
- 300 g green cabbage white or cannonball - roughly chopped small
- 30 g cheese cheddar or gouda - shredded, preferred shredded melting
- dried green laver powder aonori) for sprinkling, aonori
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.
- Sift 2 ½ tbsp cake flour into a bowl.
- Add 250 ml dashi stock, 2 ½ tbsp Worcestershire sauce and ½ tbsp soy sauce. Whisk until smooth.
- Add 3 tbsp shredded dried squid, 1 tbsp dried baby shrimp and 4 tbsp tempura flakes (tenkasu), and mix.
- Finely chop 300 g green cabbage and place it in the bowl on top of the batter mixture (do not mix).
- Once hot, place the cabbage on the griddle with a small amount of the batter. Mix and fry until it's slightly softened.
- Make a well in the center, creating a wall of cabbage. (Make sure there are no gaps.)
- 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.
- Let the batter thicken slightly before mixing everything together.
- Spread the batter into a thin layer.
- Top with 30 g preferred shredded melting cheese, dried green laver powder (aonori) and your other chosen toppings. Continue to cook until the underneath forms a thin crust. Do not mix after this point.
- Scoop up and eat straight from the griddle, or divide onto plates.
- 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.
Genuine Reviews
User Reviews
Overall Rating
4.7
6 reviews
Excellent
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