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

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5 from 2 reviews



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


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


  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.


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


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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.

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  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.