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Tokyo-Style Savory Seafood Pancakes: How to Make Gooey & Crispy Monjayaki at Home

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We're making Monjayaki, a dish that originated in the old town areas of Tokyo. Since we don't have a large griddle at home, we'll be using the easiest method I've found so far. The crispy parts with a nice sear are so aromatic and delicious. Perfect to pair with a drink!

How to Make Seafood Monjayaki
https://cookingwithdog.com/recipe/seafood-monjayaki/

(Serves 1) Cook Time: 25 minutes
* Time for thawing the frozen seafood mix is not included in the cook time.

200g Cabbage Leaves, cut into 1cm/0.4" squares (7.1 oz)
200ml Strong Dashi Stock (6.76 fl oz)
2 tbsp Cake Flour or All Purpose Flour
60g Seafood Mix, frozen (2.1 oz)
40g Thin Pork Slices, finely chopped (1.4 oz)
Sake
Salt
2 tbsp Tenkasu, crunchy bits of deep fried flour-batter
1 tbsp Dried Shrimp
1/2 tsp Aonori Seaweed
Frying Oil
Japanese Worcester Sauce
Mayonnaise, or add a little yuzukosho, soy sauce, shichimi chilli pepper, or wasabi

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Hiroshima Okonomiyaki
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00:20 Preparing the seafood and pork
01:46 Stir-frying the ingredients and preparing the batter
03:19 Starting to cook the monjayaki
05:26 Monjayaki is ready
06:59 Chef tastes the monjayaki
07:16 Chef experiences mushroom picking and BBQ
10:12 Chef visits an ochazuke restaurant
12:11 List of ingredients for monjayaki
12:29 Preview of the next recipe

#monjayaki #seafoodrecipe #recipe
Category
食品 - Food
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