Photograph of the finished Monjayaki

Japan · Bánh bột loãng đảo chảo Monjayaki

Monjayaki

30 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 8.5 oz
  • Photograph of Cabbage Cabbage 2.2 lb
  • Photograph of Prawns Prawns 14.1 oz
  • Photograph of Squid Squid 11.3 oz
  • Photograph of Katsuobushi bonito flakes Katsuobushi bonito flakes 1.4 oz
  • Photograph of Okonomiyaki sauce Okonomiyaki sauce 4.9 oz
  • Photograph of Soy sauce Soy sauce ⅓ cup
  • Photograph of Oil Oil ⅔ cup
  • Photograph of Spring onion Spring onion 4.2 oz
  • Photograph of Sour bamboo shoots (menma) Sour bamboo shoots (menma) 7.1 oz

Method

  1. 1 Mix the flour with plenty of broth to make an extremely thin paste, four times thinner than okonomiyaki paste.
  2. 2 Sauté the finely chopped cabbage with shrimp, squid, and bamboo shoots in a flat pan for 5 minutes.
  3. 3 Arrange the vegetables and meat in a circle with a raised edge in the middle of the pan, like a dike.
  4. 4 Pour the diluted glue into the center of the dike and let it sit for 2 minutes to thicken.
  5. 5 The vegetable dike keeps the lake from overflowing; that's a unique technique of monjayaki.
  6. 6 Break up the dike and mix everything together, then spread it thinly and eat it directly from the pan with the sauce and shaved tuna using a small spoon.

With an appliance

  • Oven 31 min

    Replace step 4: after pouring the batter into the vegetable ring, place the heat-resistant flat pan on the rack of a 220-degree oven for 3 minutes and rotate the pan after 90 seconds to allow the batter to thicken; step 6 continues by breaking up the embankment, mixing and spreading thinly in the pan.

Start cooking