Learn how to make one of Japans most loved street foods: monjyaki!
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2 tbsp + 1 tsp pastry flour (20-25g // sub all purpose flour or rice flour if needed)
1 tsp kombu dashi granules (3g)
1.5–2 tbsp Bull Dog Vegetable & Fruit Tonkatsu Sauce (or any Japanese worcestershire sauce)
1 cup water (250ml)
1/8 tsp salt
1/8 tsp pepper
1/8 of medium cabbage, finely chopped (200g)
2 tbsp agedama (tempura scraps) (15g)
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
Vegetable baby star ramen or any ramen snack
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.
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.
When colour changed and 80% done, spread it flat and then sprinkle with toppings of choice.
Once it’s thickened to your liking, use a scraper (or spoon) and enjoy! Press the scraper down to achieve a crispy bottom.
Helpful Equipment: griddle, iron plate
Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).
SAVE IT FOR LATER! ↓
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I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.