Monjayaki

Name: Monjayaki
Yield: 2 servings
Cuisine: Japanese
Ingredients: 30g plain flour; 400ml dashi; 2 tbsp Worcestershire-style sauce; 200g cabbage, finely chopped; Squid, prawns, mentaiko or cheese; Tenkasu (tempura crumbs) and a handful of crushed dried noodles; Spring onions and aonori

もんじゃ焼き/MON-jah-yah-kee/

Also known as: Monja, Monjayaki Tokyo, Tsukishima Monja

About this dish

A runny savoury batter with cabbage and fillings, cooked on a griddle at the table and eaten crisp-edged straight off the plate with tiny spatulas.

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Ingredients

🌾30g plain flour

🍲400ml dashi

🫙2 tbsp Worcestershire-style sauce

🥬200g cabbage, finely chopped

🦑Squid, prawns, mentaiko or cheese

🍜Tenkasu (tempura crumbs) and a handful of crushed dried noodles

🌿Spring onions and aonori

Method

Serves 2

Whisk the flour, dashi and sauce into a thin batter.

Stir-fry the cabbage and fillings on an oiled griddle, then chop them and form a ring.

Pour the batter into the centre of the ring and let it thicken.

Mix everything together and spread thinly.

Eat directly from the griddle with small spatulas as the edges crisp.

✓ What Makes it Authentic

Monjayaki is the speciality of Tokyo's Tsukishima district, where 'Monja Street' is lined with dozens of restaurants.

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