About YUU日本語
Monjayaki (Runny Tokyo-style Pancake)
Serves 2 · About 25 min
Stir-fry cabbage and pork, shape them into a ring, then pour a thin dashi batter into the middle and cook. Cook it on a hot plate and eat it straight from the plate with small spatulas as it cooks.
① Cut the fillings→② Make the batter (liquid)→③ Stir-fry the toppings→④ Make a ring and pour in the liquid→⑤ Spread it out and eat as it cooks
What to buy
Meat
Vegetables
Flour, dry goods & seasonings
Check what you already have
Tap an item to check it off (checks clear when you close the page). Tools: an electric hot plate (or a large frying pan), 2 spatulas. Small spatulas or spoons for eating.
How to make it
1
Cut the fillings
- On a cutting board, chop the cabbage finely into about 1 cm squares. Slice the hard core thinly
- Cut the pork belly 2 cm wide
How to tell it's doneThe cabbage is finely chopped, and the pork is cut.
2
Make the batter (liquid)
- Put 2 tbsp cake flour in a bowl and whisk while adding 300 ml water a little at a time
- Add 1 tsp dashi granules, 2 tbsp Worcestershire sauce and 1 tsp soy sauce and mix
How to tell it's doneThere are no lumps of flour, and it is a thin, light brown liquid.
3
Stir-fry and chop the fillings
- Heat the hot plate and spread 1 tbsp vegetable oil over it
- Spread out the pork and cook, turning it with a spatula
- When the pork changes color, add the cabbage, 2 tbsp sakura shrimp (tiny dried shrimp) and 3 tbsp tenkasu and stir-fry
- Stir-fry while chopping it finely, tapping down on it with the 2 spatulas
How to tell it's doneThe pork has no pink parts, and the cabbage is soft and has shrunk to about half.
4
Make a ring and pour in the liquid
- Gather the fillings with the spatulas and make a ring about 20 cm across. Leave the middle open, so you can see the hot plate
- The flour in the liquid from step 2 has sunk to the bottom, so stir it well first, then pour about half into the middle of the ring
- When the liquid bubbles and starts to thicken, break the ring and mix everything together
- Add the rest of the liquid and mix, chopping with the spatulas
How to tell it's doneIt is thick all over, and when you draw a line with a spatula, it slowly fills back in.
Be carefulIf the ring is too low, the liquid runs out. Do not add all the liquid at once. Only half at first.
5
Spread it thin and eat the parts that are cooked
- Spread it all out thin (3–5 mm thick) with the spatulas and lower the temperature
- Sprinkle on 1 tsp aonori
- Press a small spatula (or a spoon) onto the hot plate from the edge and eat, scraping it off as you go
ReadyIt is ready to eat where the bottom is lightly browned and comes off crisp when you press with the spatula.
Be carefulThe hot plate stays hot the whole time you eat. Keep your hands and arms off the hot plate. Turn off the power when you finish eating.
📚 Learn more about this dish
🥬 Ingredient guide
🔪 Cutting & cooking tips
If it didn't work out
The liquid ran out of the ringThe ring was too low, or you added too much liquid at once. Push the runaway liquid back to the middle with a spatula. Next time, add the liquid half at a time.
It stays wateryThe temperature is too low. Turn it back to 200°C and cook it down, stirring, until it thickens.
The bottom burns blackThe temperature is too high. Lower it to 160°C once you spread it out.
The flavor is weakAdd Worcestershire sauce 1 tsp at a time, mix and taste.
Was this recipe helpful?
This site is free with no ads. If you like, you can support it with a tip.
☕ Send a tip Choose how many cups. Everything stays free to read.Made by YUU, a teen who loves cooking → About me