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Tokyo-Style Savory Seafood Pancakes: How to Make Gooey And Crispy Monjayaki at Home
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A Tokyo specialty, Monjayaki is a savory pancake with a gooey texture, packed with umami. This version is adapted for home cooking without a large griddle! The crispy, caramelized parts make it extra flavorful—perfect with a drink!
Servings: 1 | Cook Time: 25 minutes
(Thawing time for frozen seafood mix not included)
Ingredients
- 200g cabbage, cut into 1cm (0.4") squares (7.1 oz)
- 200ml strong dashi stock (6.76 fl oz)
- 2 tbsp cake flour or all-purpose flour
- 60g seafood mix, frozen (2.1 oz)
- 40g thin pork slices, finely chopped (1.4 oz)
- 1 tbsp sake
- Pinch of salt
- 2 tbsp tenkasu (crispy tempura bits)
- 1 tbsp dried shrimp
- 1/2 tsp aonori seaweed
- Frying oil
For Serving (Optional Toppings)
- Japanese Worcester sauce
- Mayonnaise
- Yuzukosho, soy sauce, shichimi chili pepper, or wasabi
Instructions
- Prepare the Ingredients:
- If using frozen seafood, thaw it in advance and pat dry.
- Chop the cabbage and pork finely.
- Make the Batter:
- In a bowl, mix flour, dashi stock, sake, and salt until smooth.
- Add chopped cabbage, seafood, pork, tenkasu, and dried shrimp. Stir well.
- Cooking the Monjayaki:
- Heat a frying pan over medium heat and add a little oil.
- Pour in the batter and spread it evenly into a thin layer.
- Let it cook undisturbed for a few minutes until the bottom starts to crisp.
- Use a spatula to mix the edges into the center while allowing some parts to crisp up.
- Final Touch & Serving:
- Once the mixture is thickened and caramelized, sprinkle aonori on top.
- Drizzle with Japanese Worcester sauce and mayonnaise, or serve with optional condiments.
- Eat directly from the pan with a small spatula for an authentic experience!
Enjoy your homemade Monjayaki!
*Recipe on video and text may differ from each other!
How to cook Tokyo-Style Savory Seafood Pancakes: How to Make Gooey And Crispy Monjayaki at Home:
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