Delicious Monjayaki With Cabbage & Shrimp Recipe
Monjayaki is okonomiyaki‘s (slightly wetter) brother, so to get the batter just right is the key here.
In this amazing recipe, I’ll show you how to mix and cook it to perfection so you can scoop it up and eat it with the cabbage and shrimp filling.
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Monjayaki Shrimp & Cabbage Recipe
Ingredients
- 17 oz water
- 3 tbsp flour
- 4 tbsp Worcestershire sauce
- 11 oz cabbage
- ½ oz sakuraebi a small shrimp that's been dried
- 1¾ oz tenkasu the tempura bits you can buy pre-packaged
- 17 oz yakisoba noodles
Instructions
- Get a medium-sized bowl and pour in the flour, water, and Worchestershire sauce simultaneously. Mix thoroughly until the flour has dissolved.
- Turn on the teppanyaki griddle, set the temperature to medium-high, and pour the oil on it.
- Put the shredded cabbage and other ingredients in a small separate bowl.
- This time, pour the cabbage mix onto the grill, make it into a circle, and start frying it.
- Remove some of the cabbage mix from the center and push it to the sides to form a donut shape.
- Pour the batter onto the center of the cabbage mix where you just made a hole earlier and then mix and chop it even more while you cook it.
- Continue pouring the remaining batter and the other ingredients until they’re all used up. Keep chopping and stirring the monjayaki until it looks runny and viscous.
- Cook for up to 5 minutes and then serve hot off the grill right away.
Cooking tips
To get that perfect, soft, fluffy center, it’s all about getting the batter just right. Here are a few tips to help you make the best monjayaki:
- Use a good quality flour. A higher quality flour will absorb more liquid and produce a better texture.
- Don’t overmix the batter. Mix just until the ingredients are combined – too much mixing will result in a tough texture.
- Use the right amount of liquid. If the batter is too dry, it will be difficult to spread out evenly in the pan. If it’s too wet, it will be hard to get it all in the bowl.
Special cookware for Monjayaki
Monjayaki is traditionally cooked in a special pan called a misonikomi nabe. This pan has shallow sides and a large, flat surface area, which makes it easy to spread out the batter evenly.
If you don’t have a misonikomi nabe, you can also use a regular frying pan or even a griddle. Just make sure to use a non-stick surface so the batter doesn’t stick.
Substitutes you can use
Let’s look at some of the ingredients and what you might substitute them with if you don’t have them right now.
What to use instead of Worcestershire sauce?
Worcestershire sauce is a key ingredient in monjayaki, so it’s important to use a good quality one. However, if you can’t find it or don’t have it on hand, you can substitute with soy sauce. Just be aware that soy sauce is saltier than Worcestershire sauce, so you may want to adjust the amount you use.
What to use instead of cabbage?
Cabbage is a common ingredient in monjayaki, but if you can’t find it or don’t have it on hand, you can substitute with another leafy green vegetable like spinach or kale. Just be sure to chop it up finely so it cooks evenly.
What to use instead of sakuraebi?
Sakuraebi are small, pink shrimp that are commonly used in Japanese cooking. If you can’t find them or don’t have them on hand, you can substitute with another type of shrimp. It’s actually a very delicious dish with full-sized shrimp. aswell.
What to use instead of tenkasu?
Tenkasu are small, deep-fried bits of batter that are commonly used in Japanese cuisine. you might substitute them with another type of fried food to get a little bit of crispness in (that’s a must!) or you could even use croutons.
What to use instead of yakisoba noodles?
Yakisoba noodles are a type of Japanese noodle that are commonly used in stir-fries and other dishes. You can substitute with another type of noodle like ramen noodles or udon.
How to serve monjayaki
Monjayaki is typically served with a variety of toppings and sauces on the side. Some common toppings include:
- Katsuobushi (dried, smoked bonito flakes)
- Mayo
- Soy sauce
To eat monjayaki, simply scoop some into your bowl and add your desired toppings and sauce.
Conclusion
There you have it, everything you need to know about monjayaki! Now get out there and give it a try!
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Bitemybun's family recipes with complete meal planner and recipe guide.
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Joost Nusselder, the founder of Bite My Bun is a content marketer, dad and loves trying out new food with Japanese food at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.
