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Recipe details are AI-generated from the video and may contain errors — for reference only.
Curl your fingers inward when chopping ingredients with a sharp knife to avoid cutting yourself.
Finely shred 200g of cabbage.
Watch out
The cabbage must be shredded finely
otherwise, the liquid will leak out when forming the dam
Unwrap 2 blocks of mochi and cut them into small cubes.
Unwrap 50g of karasumi, slice into thin strips, and chop finely.
Pour 200ml of dashi into a large glass bowl, add 1 tbsp of Tonkatsu sauce and mix well, then sift in 2 tbsp of flour through a strainer and whisk continuously until the batter is smooth and free of lumps.
Watch out
The flour must be sifted in and mixed thoroughly
otherwise, it will lump and affect the texture
Add the shredded cabbage, mochi cubes, and 5g of dried shrimp into the prepared batter bowl and mix everything together thoroughly.
Pour 1 tbsp of oil onto the electric griddle, set the temperature knob to medium, and use a silicone spatula to spread the oil evenly over the surface.
local_fire_departmentMedium heatWatch out
You must use a silicone or wooden spatula, never a metal one, to avoid scratching the non-stick griddle.
The griddle is extremely hot; do not touch the metal surface directly with your hands to avoid severe burns.
Use a ladle to scoop the mixed vegetable ingredients onto the preheated griddle, leaving the liquid behind in the bowl. Then use a spatula to spread and stir-fry the ingredients until the cabbage and mochi become slightly soft.
local_fire_departmentMedium heatWatch out
The griddle is very hot
be careful when scooping. Leave the liquid in the bowl for now
Push the softened vegetables aside to form a hollow square dam in the center of the griddle, then gradually pour the remaining dashi liquid into the center of the dam, heating until the liquid boils and turns into a translucent paste.
local_fire_departmentMedium heatWatch out
The dam must be tightly sealed
otherwise, the liquid will leak. Pour the liquid gradually
pouring too much at once will break the dam
Push down the dam, mix everything thoroughly with the translucent batter in the center, spread all ingredients evenly across the griddle into a thin layer, and continue heating until a crispy bottom crust forms.
local_fire_departmentMedium heatWatch out
Spread it as thin as possible so that a crispy bottom crust can form.
Evenly sprinkle 50g of chopped karasumi, a 50g pack of Baby Star noodles, and 80g of pizza cheese over the surface of the monjayaki, heating until the cheese is completely melted and stretchy and a golden crispy bottom crust forms.
local_fire_departmentMedium heatWatch out
Karasumi loses flavor if heated for too long
add it close to serving time. Use a small wooden spoon to scrape the delicious bottom crust when eating
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