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Monjayaki (もんじゃ焼き)

May 13, 2021 By Lisa Kitahara 2 Comments

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Learn how to make one of Japans most loved street foods: monjyaki!

If you recreate this Monjayaki recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
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Monjayaki

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★★★★★

5 from 2 reviews

  • Author: Lisa Kitahara

Ingredients

Scale

Basic Batter:

  • 2 tbsp + 1 teaspoon pastry flour (20-25g // sub all purpose flour or rice flour if needed)
  • 1 tsp kombu dashi granules (3g)
  • 1.5-2 tablespoon Bull Dog Vegetable & Fruit Tonkatsu Sauce (or any Japanese worcestershire sauce)
  • 1 cup water (250ml)
  • ⅛ tsp salt
  • ⅛ tsp pepper
  • ⅛ of medium cabbage, finely chopped (200g)
  • 2 tbsp agedama (tempura scraps) (15g)

Optional add-ins:

  • A (cook with cabbage): bean sprouts, other vegetables that take longer to cook, konnyaku, mochi
  • B (add with batter): natto, corn, vegan mentaiko, vegan kimchi

Toppings:

  • Scallions
  • Aonori
  • Nori
  • Cheese
  • Shoga
  • Vegetable baby star ramen or any ramen snack

Instructions

  1. In to a medium sized bowl dissolve the kombu dashi granules into the water. Then add the tonkatsu sauce, flour, salt and pepper and stir well. Then add the cabbage, adegama and add-ins in section A. Mix it together.
  2. Scoop out the cabbage and add ins and cook on the griddle until cabbage is softened. Make a donut shape and then slowly pour in remaining batter along with any add-ins from 'B'. When it starts to cook, mix it all together.
  3. When colour changed and 80% done, spread it flat and then sprinkle with toppings of choice.
  4. Once it's thickened to your liking, use a scraper (or spoon) and enjoy! Press the scraper down to achieve a crispy bottom.

Notes

  • Helpful Equipment: griddle, iron plate
  • Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer). 

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SAVE IT FOR LATER! ↓

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Reader Interactions

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  1. Emma says

    May 26, 2021 at 7:52 pm

    So yummy and easy. This recipe is really flexible and you can kinda put whatever you have on hand in. I ate it standing over the stove cuz I couldn’t wait to sit down and the browned bottom parts were so yumm.

    ★★★★★

    Reply
  2. Christine says

    July 08, 2021 at 10:43 pm

    Monja is probably one of my favorite Japanese foods! I love how versatile it is and you can just put whatever you want in it. We also cooked it over a griddle and ate it slowly while watching tv and a beer, basically the best and only way to eat monja?! I never realized how simple the recipe was and I’m so happy it is! I did use all purpose flour and it was still just as yum.

    ★★★★★

    Reply

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Hi! I'm Lisa. Welcome to Okonomi Kitchen! Here you'll find delicious vegan recipes that are healthy, simple & easy to make.
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