Homemade Monjayaki (Japanese Mystery Batter Hot Plate Dish)

Steps

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1. 1
   Whisk together the flour, tonkatsu sauce, and dashi to make the monja batter liquid, then set aside.
   ▶ ≈1:13
2. 2
   Finely chop the cabbage and prepare the other fillings (dried shrimp, mochi, noodles, etc.) — since a non-stick home griddle can't be scraped with metal tools like restaurant ones, make sure everything is cut small in advance.
   ▶ ≈6:33
3. 3
   Heat a little oil on a griddle over medium heat, then add all the solid ingredients (cabbage, dried shrimp, mochi, noodles) and stir-fry until slightly softened and lightly colored — don't add the liquid yet.
   ▶ ≈2:57
4. 4
   Arrange the cooked filling into a ring on the griddle to form a 'dote' (wall), creating a well in the center so the liquid won't spill out.
   ▶ ≈7:27
5. 5
   Slowly pour the prepared batter liquid into the center well; if it doesn't leak out, the wall is solid enough — enlarge or raise it further if needed.
   ▶ ≈7:45
6. 6
   Let the liquid heat undisturbed until the center turns translucent, indicating the batter is fully cooked.
   ▶ ≈8:39
7. 7
   Mix the surrounding fillings together with the cooked center, then spread everything out thin so a crispy crust forms on the bottom.
   ▶ ≈9:03
8. 8
   Just before serving, sprinkle on the karasumi (in place of mentaiko); you can warm it briefly to release its aroma, but avoid overcooking so the flavor doesn't fade.
   ▶ ≈9:45
9. 9
   Add a handful of Baby Star snack noodles for crunch, then top generously with pizza cheese and let it melt.
   ▶ ≈10:15
10. 10
    Before eating, press a portion down firmly with a small spatula, flip it to crisp up a golden crust on the griddle, then scoop it up with a small spoon to enjoy.
    ▶ ≈12:03