Monjayaki Shrimp & Cabbage Recipe
If you like your batter slightly runny and eat this delicious, full, and creamy pancake dish from a bowl, then you can't do better than with shrimp and cabbage.
Servings 4 people
Cost $6
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.
