Monjayaki: A Traditional Japanese Comfort Food Recipe

Ingredients

200 grams of Monjayaki flour
1 cup of Dashi stock
2 tablespoons of soy sauce
1 tablespoon of mirin
100 grams of cabbage, finely chopped
50 grams of green onions, finely chopped
100 grams of squid, cut into bite-sized pieces
100 grams of small shrimp, peeled and deveined
50 grams of pork belly, thinly sliced
2 tablespoons of Beni shoga (pickled red ginger)
2 tablespoons of Tenkasu (deep-fried tempura bits)
1 tablespoon of vegetable oil

Steps and instructions

Start by preparing the Monjayaki batter. In a large bowl, combine Monjayaki flour with Dashi stock, soy sauce and mirin. Stir until the mixture is smooth and without lumps. Set aside.
Heat a large teppanyaki griddle or a non-stick frying pan over medium heat. Add the vegetable oil and spread it evenly over the surface.
Add the pork belly slices to the pan and cook until they start to brown and are slightly crispy.
Add the squid and shrimp to the pan. Cook until they change color and are fully cooked.
Add the cabbage and green onions to the pan. Stir fry until the vegetables are tender.
Make a well in the center of the pan by pushing the ingredients to the sides. Pour the Monjayaki batter into the well. Don't stir. Let it cook for a couple of minutes until it starts to bubble.
Add the Beni shoga and Tenkasu to the batter. Now, start to mix everything together using a spatula. Cook until the mixture is thick and creamy, similar to a runny omelette.
Reduce the heat to low and let the Monjayaki cook until it is browned on the bottom. You can check its doneness by lifting a small portion with the spatula. If it's crispy on the bottom, it's done.
Turn off the heat and serve the Monjayaki directly from the griddle or pan. Use small spatulas or spoons to scoop up portions and enjoy.

Tools for making

Teppanyaki griddle or non-stick frying pan - You will need a large cooking surface to prepare the Monjayaki. A teppanyaki griddle or non-stick frying pan works best for this recipe.
Large bowl - Use a large bowl to mix the Monjayaki batter and other ingredients.
Spatula - A spatula will be essential for mixing the Monjayaki batter and ingredients together, as well as flipping and serving the dish.
Small spatulas or spoons - These utensils are ideal for scooping up portions of the Monjayaki from the griddle or pan and serving them.

Recipe variations

Use a different type of flour such as all-purpose flour or rice flour instead of Monjayaki flour.
Experiment with different fillings such as sliced beef, chicken, or tofu instead of pork belly, squid, and shrimp.
Add other vegetables like mushrooms, bean sprouts, or bell peppers to the mix for added flavor and texture.
Try different sauces or condiments such as Worcestershire sauce, chili sauce, or mayonnaise to enhance the taste.
Make it vegetarian or vegan-friendly by omitting the meat and seafood and using vegetable broth instead of Dashi stock.
Create a different crust by adding cheese on top or wrapping the Monjayaki in a thin layer of nori (seaweed).
Add extra toppings like sliced spring onions, sesame seeds, or bonito flakes for additional garnish.
Experiment with different cooking methods such as using a grill or baking it in the oven for a unique twist.
Make it spicy by adding chili powder, sriracha sauce, or kimchi to the batter.

Recipe overview

Monjayaki is a popular Japanese dish, particularly in the Kanto region. Often compared to Okonomiyaki, another famous Japanese dish, Monjayaki is unique in its texture and preparation. With a base of flour and Dashi stock mixed with an assortment of ingredients such as cabbage, green onions, seafood, and pork belly, this dish provides a delightful mixture of flavors. The end result is a gooey, savory pancake that is cooked on a teppanyaki griddle or non-stick frying pan and served directly from it. When making Monjayaki, expect a fun cooking process that involves creating a well in the center of the pan to pour in the batter, and mixing all the ingredients together on the griddle. The trick is to let it cook until the bottom is crispy, while the top retains a creamy texture. This recipe will guide you through the steps to create a delicious Monjayaki at home. Enjoy this engaging, communal cooking experience!

Common questions

Can I substitute Monjayaki flour with regular flour? No, Monjayaki flour is specifically formulated for this dish and provides the right texture and flavor. Regular flour won't yield the same results.
Can I use a different type of stock instead of Dashi? Dashi stock is traditional and adds a distinct umami flavor. However, you can try using vegetable stock as a substitute if you prefer a vegetarian version.
Can I use other ingredients in Monjayaki? Absolutely! Monjayaki is versatile, and you can customize it to your liking. Some common additional ingredients include cheese, bacon, kimchi, mushrooms, and various seafood options.
Can I make Monjayaki without a griddle or non-stick pan? While a griddle or non-stick pan is ideal, you can use a regular frying pan as well. Just make sure to grease it well to prevent sticking.
How do I know when the Monjayaki is cooked? The Monjayaki is cooked when the batter is thick and creamy, similar to a runny omelette, and has a crispy bottom. You can lift a small portion with a spatula to check its doneness.
What should I serve with Monjayaki? Monjayaki is typically enjoyed as a main dish. However, you can serve it with side dishes like pickles, salad, or rice to make a complete meal.

Serving dishes and utensils

Teppanyaki griddle - A large flat cooking surface, specifically designed for teppanyaki-style cooking. It provides even heat distribution and ample space for cooking Monjayaki.
Non-stick frying pan - An alternative to a teppanyaki griddle, a non-stick frying pan can be used to cook Monjayaki if a griddle is not available. Make sure it has a large enough surface to accommodate the ingredients.
Spatula - A flat, wide utensil used for mixing and flipping the Monjayaki while cooking. It should be heat-resistant and preferably made of metal or heat-resistant plastic.
Small spatulas or spoons - These are used for scooping up and serving individual portions of Monjayaki directly from the griddle or pan.
Chopping board and knife - Necessary for chopping and preparing the cabbage, green onions, squid, and shrimp before cooking.
Bowl - A large mixing bowl is needed to prepare the Monjayaki batter.
Measuring cup and spoons - To measure the Dashi stock, soy sauce, mirin, and other ingredients accurately.

Origin stories

Monjayaki, the delightful, savory pancake dish, hails from the vibrant streets of Tokyo, where it's been enjoyed for generations. Back in the pre-war times, Monjayaki was a popular snack among children who made and ate it on the spot in candy stores and was known as "downtown cuisine," paying homage to its humble origins. The tale goes that parents, wanting to stretch meals a little further, started adding more liquid to Okonomiyaki batter, a similar dish from the Kansai region. This runnier version allowed for more volume without using more expensive ingredients. Thus, Monjayaki was born, a testament to the resourcefulness and creativity of Tokyo's inhabitants. Monja street in Tsukishima area of Tokyo, a dining hotspot, is a testament to its popularity, with over 70 Monjayaki restaurants lined side by side. Its unique texture, somewhere between a creamy sauce and a crispy pancake, has become a distinct marker of Tokyo's regional cuisine.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.