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Monjayaki _ Traditional Japanese Cabbage And Pork Dish

ngswcook's picture
This is not Okonamiyaki. Monjayaki is popular in Tokyo.
Ingredients
  Pork 200 Gram
  Cabbage 1⁄4 Medium
  Water/Dashi 600 Cubic Centimeter
  Flour 60 Gram
  Nagasawake sauce 60 Cubic Centimeter (soy sauce + Worcestershire sauce)
  Oil 2 Teaspoon
For agedama
  Sakura shrimp 50 Gram
  Flour 2 Tablespoon
  Water 4 Tablespoon
  Oil 1 Cup (16 tbs)
Directions

GETTING READY
1. In a bowl, mix together flour, water and shrimp. The mixture should be of thick flowing consistency.
2. In another bowl, mix flour, water and nagasawake sauce to make thin batter.
3. Add cabbage in flour batter, set aside.

MAKING
4. For Agedama:In a wok, heat oil to 180° C and fry the shrimps until golden brown.
5. Drain the shrimps on kitchen towel.
6. Take a sizzling platter and brush bottom with oil.
7. Heat the platter and sauté pork for 10 minutes or until it loses its pink color.
8. Move the pork on the side of the platter.
9. Using perforated ladle, place the cabbage over the pork.
10. Stream the leftover liquid from cabbage, over the cabbage and simmer it for 2 minutes.

SERVING
11. Top the cabbage pork mixture with Agedama.
12. Serve Monjayaki hot in sizzling platter.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Japanese
Course: 
Side Dish
Taste: 
Savory
Equipment: 
Frying Pan
Ingredient: 
Pork
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
4

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