Monjayaki

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.