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4.7 from 9 votes

Monjayaki (Japanese Teppan Fried Batter)

From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 2 servings
Course: Side Dish , Lunch
Cuisine: Japanese

Ingredients

  • 1 tsp 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) (tenkasu/agedama)
  • 3 tbsp shredded dried squid (kiri ika)
  • 1 tbsp dried baby shrimp (hoshi ebi)
  • 300 g green cabbage white or cannonball - roughly chopped small
  • 30 g preferred shredded melting cheese cheddar or gouda - shredded
  • dried green laver powder (aonori) (aonori) for sprinkling

Instructions

    Cup of Yum
  1. 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.
  2. Sift 2 ½ tbsp cake flour into a bowl.
  3. Add 250 ml dashi stock, 2 ½ tbsp Worcestershire sauce and ½ tbsp soy sauce. Whisk until smooth.
  4. Add 3 tbsp shredded dried squid, 1 tbsp dried baby shrimp and 4 tbsp tempura flakes (tenkasu), and mix.
  5. Finely chop 300 g green cabbage and place it in the bowl on top of the batter mixture (do not mix).
  6. Once hot, place the cabbage on the griddle with a small amount of the batter. Mix and fry until it's slightly softened.
  7. Make a well in the center, creating a wall of cabbage. (Make sure there are no gaps.)
  8. 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.
  9. Let the batter thicken slightly before mixing everything together.
  10. Spread the batter into a thin layer.
  11. 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.
  12. Scoop up and eat straight from the griddle, or divide onto plates.
  13. 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.