Tokyo-Style Savory Seafood Monjayaki

Steps

1. 1
   Thaw the frozen seafood in about 3% salt water to preserve its umami flavor and prevent it from becoming waterlogged.
2. 2
   Rinse the thawed seafood lightly in a strainer, pat dry thoroughly with paper towels, and devein any shrimp if needed.
3. 3
   Toss the seafood with sake, and season the chopped pork with salt and a splash of sake to remove odor and boost flavor.
4. 4
   Heat the griddle to maximum temperature with a little oil, stir-fry the pork until half-cooked, then add the seafood and cook through. Set aside.
5. 5
   Gradually whisk the dashi into the flour to make a batter; a few dry flour lumps are fine.
6. 6
   Mix the chopped cabbage into the batter, then add the tenkasu and dried shrimp for texture and flavor.
7. 7
   Reheat the griddle with oil, then cook the cabbage, tenkasu, and dried shrimp (without the batter) until the cabbage softens and turns sweet.
8. 8
   Add the cooked pork and seafood, mix well, then arrange the mixture into a ring shape on the griddle, leaving the center empty.
9. 9
   Pour the remaining batter into the center; once it bubbles and starts to set, stir it until it thickens into the classic gooey monjayaki texture.
10. 10
    Combine the batter with the surrounding cabbage, spread evenly, and cook for 2-3 minutes until the bottom turns golden and crispy.
11. 11
    Flip once it reaches your desired level of browning, then turn off the heat.
12. 12
    Drizzle with a little sauce (Worcestershire or mayonnaise, etc.), sprinkle with aonori, and enjoy directly with a small spatula.