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Easy and great as a snack or appetizer! Monjayaki

4.3

(63 reviews)

Time

approx. 30mins

Monjayaki is said to have originated when people began dissolving flour in water and cooking the batter on a griddle. This style later spread nationwide, including to Osaka, where it evolved into okonomiyaki. Today, Tsukishima in Tokyo is lined with popular monjayaki restaurants, and the dish is enjoyed throughout Japan. This time, we’re introducing a classic, healthy monjayaki made with vegetables and seafood. Since all you have to do is chop the ingredients and cook them on a hot plate, it’s easy to make at home. Try arranging the fillings to your liking for a delicious monjayaki!

  • Calories

    87kcal

  • Carbs

    12.6g

  • Fat

    2.9g

  • Protein

    2.4g

  • Net Carbs

    11.7g

  • Sodium

    314.4mg

* per serving

* Nutritional values are based on the Standard Tables of Food Composition in Japan and may differ from U.S. food composition data.

* Sodium is estimated from the recipe's salt content (1 g salt ≈ 393 mg sodium).

Ingredients [ 2 to 3 servings ]

  • cake flour30 g
  • Worcestershire sauce25 g
  • water250 ml
  • cabbage100 g
  • tenkasu (tempura bits)8 g
  • small shrimp8 g
  • dried shredded squid6 g
  • vegetable oila pinch
Cooking notes

Please Note

Ingredients may vary by product and region. If you have food allergies or dietary restrictions, please review all ingredient labels carefully before cooking. Consult your doctor or a registered dietitian if you have any health concerns.

Instructions

1

Roughly mince the cabbage. Put the cake flour, Worcestershire sauce, and water in a bowl and mix together.

2

Add the small shrimp, sliced squid, tenkasu (tempura bits), and cabbage to the batter, and mix together.

3

Heat the hot plate to 390°F (200°C) and oil it lightly. Then add only the solid ingredients from the batter and stir-fry them. Shape them into a ring.

4

Pour half of the batter into the center of the ring. When it comes to a boil, stir it. Add the remaining batter and bring it to a boil. Stir lightly, spread it flat — it's ready to serve.

Reviews

4.3

(63 reviews)

*Automatically translated from reviews posted in Japan.

  • 🇯🇵 User from Japan

    I topped it with tomato. I highly recommend it!

  • 🇯🇵 User from Japan

    I was craving monjayaki, so I went to the store to buy a monjayaki kit, but it was sold out (> <). I used this recipe as a reference to make it with okonomiyaki flour instead ☆ I only had chuno sauce at home, so I used that as a substitute at first, but it wasn’t salty enough. Then I bought Worcestershire sauce and tried again! I added mentaiko and leftover mochi from New Year’s to make mochi mentaiko monjayaki, and it was absolutely delicious!

  • 🇯🇵 User from Japan

    I made this again, and it was a big hit.

  • 🇯🇵 User from Japan

    At our house, we made it by mixing in cake flour, Worcestershire sauce, cabbage, Ato Saki Ika, Baby Star Ramen, mochi, and cheese, then cooking it and adding mentaiko paste from a tube.

  • 🇯🇵 User from Japan

    You can make it without buying monjayaki flour anymore!

  • 🇯🇵 User from Japan

    It’s so easy it’s almost funny! I switch up the ingredients and make it again and again for lunch!

  • 🇯🇵 User from Japan

    It was really delicious! If you use dagashi snacks as the fillings, it becomes kid-friendly too, and the whole family can have fun cooking together (^^)

  • 🇯🇵 User from Japan

    It tasted great, and it was 10 times more delicious than it looked!

  • 🇯🇵 User from Japan

    At our house, we add even more cheese and a dash of Tabasco. It was absolutely delicious just as it was, too!

  • 🇯🇵 User from Japan

    It was delicious when cooked slowly 😋