Entree: Japan – Kanto / Tokyo – もんじゃ焼き ➤ Monjayaki (Runny, savory Tokyo‑style pan‑fried batter mixed with cabbage, seafood, and savory condiments)
Serving Size: 4
Approximate Time
Prep
15 min
Cook
10 min
Additional
5 min
Total
30 min
Ingredients
- 2 cups (200 g) finely shredded green cabbage
- 1/2 cup (60 g) all‑purpose flour
- 2 cups (480 ml) dashi stock (or strong vegetable stock)
- 6 oz (170 g) mixed seafood (shrimp and squid), chopped
- 4 oz (115 g) thinly sliced pork belly, diced
- 1/2 cup (30 g) tenkasu (tempura crumbs)
- 3 green onions, thinly sliced (approx. 1.5 oz / 45 g)
- 2 tbsp (20 g) beni shoga (pickled red ginger), chopped
- 2 tbsp (30 ml) vegetable oil for the griddle
- 2 tbsp (40 g) okonomiyaki or Worcestershire sauce, plus extra for serving
- 2 tbsp (30 g) Japanese mayonnaise, for serving
- 1 tbsp (6 g) aonori (dried seaweed) for garnish
- 2 tbsp (8 g) katsuobushi (bonito flakes) for topping
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) ground black pepper
Instructions
1. In a large bowl whisk together flour and dashi stock until smooth to make a thin batter. Stir in salt and pepper, then fold in shredded cabbage, tenkasu, green onions, pickled ginger, seafood, and pork belly; let sit 5–10 minutes to hydrate.
2. Heat a large flat griddle or heavy skillet over medium‑high heat and brush with 1 tbsp (15 ml) oil. Cook pork and seafood until just cooked through, 2–3 minutes, breaking into small pieces.
3. Push the cooked ingredients to the center and form a ring; add remaining oil to the center, then pour batter into the ring so it fills the middle. Use spatulas to stir the batter inside the ring, loosening cabbage and mixing until it becomes a loose, soupy mixture.
4. Spread the mixture thinly across the griddle into a shallow pancake about 6–8 in (15–20 cm) wide. Let cook undisturbed until the bottom begins to brown and edges crisp, 4–6 minutes. The top will still be slightly wet — that is characteristic of monjayaki.
5. Drizzle with okonomiyaki sauce and mayonnaise, sprinkle with aonori and katsuobushi. Use small metal spatulas to scrape portions directly from the griddle and eat hot.
6. Continue making additional small pancakes from remaining batter in the same way; adjust heat as needed so the batter cooks through without burning.
