Monjayaki - Tokyo's Sizzling Street Food Delight

Ingredients

• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1 cup (240ml) dashi (Japanese soup stock) 1 cup (240ml) dashi (Japanese soup stock)
• 1 cup (150g) finely chopped cabbage 1 cup (150g) finely chopped cabbage
• 1/2 cup (100g) protein of choice (e.g., shrimp, squid, thinly sliced pork) 1/2 cup (100g) protein of choice (e.g., shrimp, squid, thinly sliced pork)
• 1/4 cup (30g) chopped scallions 1/4 cup (30g) chopped scallions
• 1/4 cup (30g) grated cheese (optional) 1/4 cup (30g) grated cheese (optional)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Okonomiyaki sauce, mayonnaise, and bonito flakes for serving Okonomiyaki sauce, mayonnaise, and bonito flakes for serving

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 30g, 3g
• Protein: 10g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and dashi to make a smooth batter.
2. 2.
   Add the chopped cabbage, protein of choice, scallions, and grated cheese (if using) to the batter. Mix well until all ingredients are evenly coated.
3. 3.
   Heat a large non-stick skillet or griddle over medium heat and add the vegetable oil.
4. 4.
   Pour a portion of the batter onto the hot skillet, forming a round shape. Use a spatula to spread the mixture evenly.
5. 5.
   Cook for 3-4 minutes until the edges start to crisp up.
6. 6.
   Using spatulas, start mixing and stirring the center of the pancake, gradually incorporating the crispy edges into the center. Continue stirring for another 3-4 minutes until the mixture becomes gooey and slightly runny.
7. 7.
   Serve the Monjayaki directly from the skillet, allowing diners to scoop it up with their spatulas.
8. 8.
   Drizzle with okonomiyaki sauce and mayonnaise, and sprinkle with bonito flakes for added flavor and presentation.

Treat your ingredients with care...

• Cabbage — Make sure to finely chop the cabbage to ensure even cooking and a pleasant texture in the final dish.
• Protein of choice — If using seafood, make sure it is properly cleaned and deveined. If using thinly sliced pork, marinate it in a mixture of soy sauce, ginger, and garlic for added flavor.

Tips & Tricks

• Use a non-stick skillet or griddle to prevent the batter from sticking.
• Experiment with different ingredient combinations to create your own unique Monjayaki flavors.
• Don't overmix the batter; a few lumps are okay and will add texture to the dish.
• Serve Monjayaki immediately after cooking to enjoy it at its best.
• Have all the toppings and sauces ready before starting to cook for a seamless experience.

Serving advice

Serve Monjayaki directly from the skillet, allowing each person to use their spatula to scoop up portions. Encourage diners to drizzle okonomiyaki sauce and mayonnaise on top and sprinkle with bonito flakes for an authentic touch. Enjoy it while it's hot and sizzling!

Presentation advice

For an appealing presentation, place the hot skillet with the Monjayaki in the center of the table. Garnish the dish with a sprinkle of chopped scallions and a generous dusting of bonito flakes. The sizzling sound and enticing aroma will captivate everyone's attention.