Monjayaki (Tokyo Runny Pancake)
Tokyo's answer to okonomiyaki — looser, crispier at the edges, and eaten straight from the griddle with tiny spatulas.
Ingredients
| 1/2 cup (60g) | all-purpose flour | |
| 3/4 cup (180ml) | dashi stock | |
| 1 tablespoon | 15 ml | Worcestershire sauce |
| 1 teaspoon | 5 ml | soy sauce |
| 1 cup (90g) | cabbage, finely shredded | |
| 2.8 oz (80g) | pork belly, thinly sliced | |
| 2.8 oz (80g) | seafood (shrimp or squid), chopped | |
| 2 tablespoons | 30 ml | benishoga (red pickled ginger), roughly chopped |
| 2 tablespoons | 30 ml | tenkasu (fried tempura bits) |
| 1/4 cup | 60 ml | shredded mozzarella (optional) |
| — | vegetable oil for the griddle |
Instructions
- Combine flour, dashi, Worcestershire sauce, and soy sauce into a thin, watery batter. Add cabbage, benishoga, and tenkasu. Stir together.
- Heat an oiled griddle or wide flat pan over medium-high heat. Add pork and seafood, stir-frying for 1-2 minutes.
- Push the cooked proteins into a ring shape. Pour the batter mixture into the center of the ring. Let it spread and sizzle.
- Using small spatulas, fold the edges in, scraping up the crispy bottom constantly. Let the monja brown on the griddle.
- Eat directly from the pan, scraping up the crispy lacy bits.