Discovery! Delicious Monjayaki

Name: Discovery! Delicious Monjayaki
Yield: 1 batch
Ingredients: 1/3 cup cake flour (about 40 grams); 2 cups Japanese-style dashi broth (about 450 ml); 2 tablespoons Worcestershire sauce or soy sauce (about 30 ml); 7 oz cabbage (about 200 grams); As needed tempura bits (tenkasu); As needed dried sakura shrimp; 5 oz pork (about 150 grams); 1/2 small bag crispy ramen snack (such as Baby Star Ramen); 1 piece spicy cod roe (mentaiko); 2 pieces mochi (rice cakes); As needed shredded melting cheese

ちいたん♪ @cook_40015064

This is so tasty! You can easily make it at home. There are lots of ways to customize it, so how about having a "konamon" (flour-based dish) party with everyone? The photo shows a soy sauce-flavored version with spicy cod roe, mochi, and cheese.
Recipe background:
I learned this recipe after having amazing monjayaki at my sister-in-law's house. It was even better than what I had in Tokyo!

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Ingredients

1 batch

~Basic Batter~
1/3 cupcake flour (about 40 grams)
2 cupsJapanese-style dashi broth (about 450 ml)
2 tablespoonsWorcestershire sauce or soy sauce (about 30 ml)
~Basic Fillings~
7 ozcabbage (about 200 grams)
As neededtempura bits (tenkasu)
As neededdried sakura shrimp
~Recommended Fillings for Sauce Flavor~
5 ozpork (about 150 grams)
1/2small bag crispy ramen snack (such as Baby Star Ramen)
~Recommended Fillings for Soy Sauce Flavor~
1 piecespicy cod roe (mentaiko)
2 piecesmochi (rice cakes)
As neededshredded melting cheese

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Steps

1

Finely chop the cabbage and other fillings into bite-sized pieces.
2

In a bowl, mix the basic batter ingredients with your preferred flavor.
3

Add the basic fillings to the bowl, mix well, then remove just the fillings and stir-fry them on a griddle or electric skillet. Make sure to cook any meat thoroughly at this stage.
4

Shape the cooked fillings into a donut ring on the griddle, then pour the batter into the center. Let it sit for a while. When it starts bubbling, break the ring and mix everything together several times.
5

Spread the mixture thinly. When the edges become crispy, it's ready to eat. Sprinkle with aonori (dried green seaweed) to finish.
6

This is a sauce-flavored monjayaki. After this, we finished with yakisoba noodles!
7

For a creamy milk monjayaki: Make the batter with flour, milk, consommé soup, and stew mix. Use cabbage, bacon, corn, cheese, and mochi as fillings.