Monjayaki recipe - ingredients, nutrition and when to eat it
Monjayaki is a Tokyo-style dish made with a thin batter, cabbage, and seafood, cooked on a griddle and eaten straight from it.
Monjayaki is a Tokyo-style dish made with a thin batter, cabbage, and seafood, cooked on a griddle and eaten straight from it. It's perfect when you want to scrape up little bits of crisped batter along with the moist center.
Japanese · 20 minutes to cook
Nutrition (per 384g serving): 318.9 kcal · protein 18.9g · carbohydrate 38.6g · fat 9.2g · sodium 976mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: The batter should be thinner than regular savory pancake batter to create a moist texture on the griddle.
Tips: Cabbage releases water, so cooking over high heat from the start can make the ingredients burn easily.
Tips: Scrape the thin, crisped layer from the bottom of the pan with a small spatula to bring out its savory flavor.
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Ingredients (1 serving)
- Cabbage — 100 g
- All-purpose flour — 30 g
- Water — 140 ml
- Shrimp — 40 g
- Squid — 30 g
- Tenkasu (tempura bits) — 10 g
- Green onion — 15 g
- Oyster sauce — 2 tsp
- Soy sauce — 1 tsp
- Cooking oil — 1 tsp