Tokyo Monjayaki: A Delectable Taste of Japan at Home
Tokyo Monjayaki: A Delectable Taste of Japan at Home
Easy Homemade Tokyo-Style Monjayaki Recipe with a Meal Kit (Bulldog Tsukishima Monja)
Experience the iconic Tokyo street food, Monjayaki, conveniently in your own kitchen! With the ‘Bulldog Tsukishima Monja’ meal kit, anyone can easily create delicious Monjayaki. This detailed recipe is perfect for beginners, guiding you step-by-step through the authentic process.
Monjayaki Meal Kit Components- Monjayaki mix powder
- Monjayaki sauce
- Tenkasu (tempura scraps)
- Dried squid
- Shrimp
- Aosa (seaweed)
- 1/2 Mentaiko (pollock roe, unsalted recommended)
- 150g Fresh cabbage
Cooking Instructions
Step 1
For today’s Monjayaki, we’re using the convenient ‘Bulldog Tsukishima Monja’ meal kit for an effortless preparation.
Step 2
The meal kit box includes clear, illustrated instructions that make the cooking process easy to understand.
Step 3
While the illustrations are helpful, reading through these detailed steps carefully will ensure you achieve a perfectly crafted Monjayaki, even if you’re trying it for the first time.
Step 4
First, prepare 150g of fresh cabbage. This is a key ingredient that adds a delightful crunch to your Monjayaki.
Step 5
In traditional Monjayaki restaurants in Japan, the cabbage is typically finely shredded.
Step 6
At home, if you don’t have a dedicated Monjayaki pan or a large griddle, it’s much easier to finely chop the cabbage beforehand. You can use a mandoline slicer or a food processor for quick chopping.
Step 7
In a bowl, combine the Monjayaki mix powder and sauce. Add 250ml of water and stir well until there are no lumps, creating a thin batter.
Step 8
The batter will have a light brown color, similar to instant coffee mix. Ensure you stir thoroughly to eliminate any clumps, achieving a smooth consistency.
Step 9
Place a wide pan or skillet over low heat. Artfully arrange the cabbage, tenkasu (tempura scraps), dried squid, and shrimp on top of the batter in layers. Stacking them neatly enhances the presentation.
Step 10
Following the other ingredients, place the mentaiko (pollock roe) on top of the batter. To balance the saltiness, it’s recommended to use unsalted mentaiko or adjust the quantity if using regular mentaiko. About half a piece should be sufficient.
Step 11
Ensure you use mentaiko intended for cooking, or unsalted mentaiko if available. If using regular mentaiko, be mindful of the saltiness; you might want to reduce the amount or consider it as a condiment for your rice. Half a piece, as shown in the photo, is a good guideline.
Step 12
Prepare a wide pan or skillet. If you don’t have a specialized Monjayaki pan, a pan that is wide and slightly deep, like an ‘Othello Jjageuli’ pot, can be very convenient for beginners.
Step 13
Over the preheated low heat, lightly sauté the toppings you’ve added (cabbage, squid, shrimp, etc.) along with the mentaiko. This step gently awakens the flavors of the ingredients.
Step 14
During the sautéing process, leave the Monjayaki sauce that remains around the edges of the pan aside. You’ll use this later.
Step 15
Once the toppings are lightly sautéed, create the characteristic Monjayaki shape by forming a circular wall in the center of the pan with the ingredients. This creates a ‘moat’ to hold the sauce.
Step 16
Carefully pour the reserved Monjayaki sauce from the pan’s edges into the center of the cabbage ring you’ve created. Be cautious to prevent the liquid from spilling over the sides.
Step 17
Using a slightly deep pan like the Othello Jjageuli pot is ideal for beginners, as it helps the sauce gather and cook in the center, preventing ingredients from sticking and ensuring even cooking.
Step 18
Once the sauce starts to bubble gently, use a Monjayaki spatula or a spoon to mix the sauce with the sautéed ingredients. Let it cook and thicken slightly as the flavors meld together.
Step 19
Despite its unusual appearance, Monjayaki is an incredibly addictive dish and a perfect accompaniment to beer.
Step 20
Transfer the cooked Monjayaki to your table, keeping it on low heat. Optionally, sprinkle generously with shredded pizza cheese and let it melt until golden and bubbly. (This step is optional; it’s delicious without cheese too.)
Step 21
Some might hesitate due to its unconventional look, but one taste is all it takes to fall in love with its unique, satisfying texture and savory flavor. It’s truly addictive!
Step 22
A specialized metal spatula (hera) is ideal for eating Monjayaki. If you don’t have one, a regular spoon works perfectly fine for scraping and enjoying the mixture.
Step 23
The slightly crispy, caramelized bits at the bottom of the pan add an extra layer of deliciousness. Enjoy your homemade Monjayaki – have a wonderful meal today!
