Crowd-Pleasing Homemade Monjayaki

Name: Crowd-Pleasing Homemade Monjayaki
Yield: 1 serving
Ingredients: 3 tablespoons all-purpose flour (about 24 grams); 1-1 1/4 cups water (250–300 ml); 2 tablespoons white dashi (about 30 ml); 1/2 tablespoon soy sauce (about 7 ml); 1 handful chopped cabbage; 1 tablespoon (optional) small dried shrimp; 1 tablespoon (optional) sliced dried squid; 1 tablespoon (optional) tempura bits (tenkasu)

ｐａｓｈａｃｏ @cook_40037250

This version of monjayaki is easier to eat than the usual kind because it doesn't use Worcestershire sauce, so there's no tanginess. It's our family's go-to recipe that everyone loves!
Recipe Background:
By leaving out Worcestershire sauce, this monjayaki is milder and appeals to people of all ages and regions. It's always delicious!

ｐａｓｈａｃｏ @cook_40037250

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Ingredients

1 serving

3 tablespoonsall-purpose flour (about 24 grams)
1-1 1/4 cupswater (250–300 ml)
2 tablespoonswhite dashi (about 30 ml)
1/2 tablespoonsoy sauce (about 7 ml)
1 handfulchopped cabbage
1 tablespoon(optional) small dried shrimp
1 tablespoon(optional) sliced dried squid
1 tablespoon(optional) tempura bits (tenkasu)

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Steps

1

Roughly chop the cabbage. If making a large batch, you can use a food processor.
2

Mix the white dashi into the water.
3

Put the flour in a bowl and gradually add the dashi-water mixture, stirring to avoid lumps.
4

Add the sliced dried squid, tempura bits, and small dried shrimp to the flour mixture. Add any other toppings you like. (The photo shows spinach and bacon.)
5

Scoop out just the cabbage and other solid ingredients from the bowl and stir-fry over medium-high heat until they become fragrant and slightly browned for extra flavor.
6

Once the ingredients are nicely sautéed, shape them into a ring (like a donut) on the pan. Pour in about 1/3 to 1/2 of the remaining batter while stirring.
7

As the mixture thickens, stir with a spatula and add the rest of the batter, making sure no flour is left at the bottom.
8

When the batter becomes gooey, break down the ring and mix everything together. Spread the mixture thinly (about 1/2 inch thick) and reduce the heat to low.
9

When a thin film forms on the surface, it's ready to eat!
10

Our favorite toppings:
'Mochi & Mentaiko':
Use one piece of mentaiko (spicy cod roe) and thinly sliced mochi (rice cake) so it melts easily.
11

'Popeye':
Lightly boiled spinach and chopped bacon. Sprinkle with shredded melting cheese just before it's done.
12

'Indo':
Finely chopped pork and just under 1 tablespoon curry powder. If you have it, add a small piece of curry roux for extra flavor. Corn is also a great addition.
13

'Baby Star':
Mix in Baby Star ramen snacks when breaking down the ring so they don't absorb too much moisture.