Tokyo Prefecture

Monja yaki

Monja yaki
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Ingredients (For 2-3 persons)

  • [A] Cabbage 300g
  • [A] Cut squid 1 tbsp.
  • [A] tenkasu 1 pinch
  • [A] Dried shrimp 1 tbsp.
  • [B]Water 350cc
  • [B] Flour 30g
  • [B] Japanese granulated soup stock 1 tsp.
  • [B] Worcestershire sauce 2 tbsp (to taste)
  • Aonori (green laver) To taste
  • dried bonito flakes To taste
  • Pepper To taste

How to cook

  • 1. Cut cabbage into coarse strips.

  • 2. Put water, flour, and Japanese granulated dashi in a bowl and mix well.

  • 3. Add the Worcestershire sauce from [B] and mix well.

  • 4. Arrange the ingredients from [A] on top of 3.

  • 5. Pour oil on a heated hot plate and stir-fry only the ingredients in 3.

  • 6. Chop the ingredients finely with a spatula, mix and blend.

  • 7. When the cabbage is wilted, make a round doughnut-shaped bank and pour the batter into the center.

  • 8. Wait until the dough is heated through, and when the surface begins to bubble lightly, stir the entire dough and spread it flat.

  • 9. Sprinkle aonori (green laver), katsuobushi (dried bonito flakes), and pepper to taste, and eat with hagashi when the back side is golden brown.

Recipe Arrangements

provider : Tsukishima Monja Promotion Association Cooperative

* Recipes vary depending on the region and home.

* This recipe video has been partially arranged to make it easier to cook at home.