Monjayaki

Servings: 2

Ingredients
Basic Batter:
4 tbsp + 1 tsp all-purpose flour
2 tsp kombu dashi granules (6 g)
3–4 tbsp Bull Dog Vegetable & Fruit Tonkatsu Sauce (or any Japanese worcestershire sauce)
2 cup water (250ml)
1/4 tsp salt
1/4 tsp pepper
1/4 of medium cabbage, finely chopped (400 g)
4 tbsp agedama (tempura scraps) (30 g)

Optional add-ins:
A (cook with cabbage): bean sprouts, konnyaku, mochi
B (add with batter): corn, mentaiko, kimchi

Toppings:
Scallions
Aonori
Nori
Cheese
Shoga
Baby star ramen or any ramen snack
Cut squid
Dried shrimp
Curry powder

Instructions
In a medium-sized bowl, dissolve the kombu dashi granules into the water. Then add the tonkatsu sauce, flour, salt and pepper and stir well. Then add the cabbage, adegama and add-ins in section A. Mix it together.
Scoop out the cabbage and add ins and cook on the griddle until cabbage is softened. Make a donut shape and then slowly pour in remaining batter along with any add-ins from ‘B’. When it starts to cook, mix it all together.
When the colour changes and it is 80% done, spread it flat and then sprinkle with toppings of choice.
Once it’s thickened to your liking, use a scraper (or spoon) and enjoy! Press the scraper down to achieve a crispy bottom.

Notes
Helpful Equipment: griddle, iron plate