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Monjayaki

Name: Monjayaki
Total time: 40m
Yield: 2 servings
Cuisine: Japan
Ingredients: 3 cups shredded cabbage; 1 cup dashi; 4 tbsp flour; 2 tbsp Worcestershire; 1 tbsp soy sauce; 100g small shrimp; 50g corn; 50g cheese; Beni shoga; Aonori

Tokyo's soupier cousin of okonomiyaki — a runny batter cooked directly on a teppan and scraped up with a spatula.

40m 2 servings Medium

Ingredients

• 3 cups shredded cabbage
• 1 cup dashi
• 4 tbsp flour
• 2 tbsp Worcestershire
• 1 tbsp soy sauce
• 100g small shrimp
• 50g corn
• 50g cheese
• Beni shoga
• Aonori

Method

Step 1 of 425%

Whisk flour into dashi, Worcestershire and soy.

Swipe left/right to change step

1
Whisk flour into dashi, Worcestershire and soy.
2
On a hot oiled teppan, sauté cabbage, shrimp and corn.
3
Form a ring and pour batter into the middle; let it bubble.
4
Mix everything together, flatten, top with cheese and scrape from the pan with a small spatula.