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!
Hungry for more? Be sure to subscribe to my newsletter and follow along on Instagram, Youtube and Pinterest for more deliciousness!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Monjayaki


Ingredients

Scale

Basic Batter:

  • 2 tbsp + 1 tsp pastry flour (20-25g // sub all purpose flour or rice flour if needed)
  • 1 tsp kombu dashi granules (3g)
  • 1.52 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)

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). 

SAVE IT FOR LATER! ↓

Okonomi Kitchen is a participant in the Amazon Services LLC Associates Program. When you purchase something through my amazon affiliate links, I earn a small commission that helps me produce consistent content at no cost to you. Thank you for supporting my plant based kitchen! 

Konnichiwa

About Lisa

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.


Related Recipes


subscribe

Leave a reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

2 Comments

  1. 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.

  2. 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.