Monjayaki is a Tokyo-style savory griddle pancake with a gooey, crispy texture, made from a thin batter mixed with cabbage, squid tempura, cheese, and mochi. Unlike okonomiyaki, monjayaki is cooked on a hotplate and eaten directly off the griddle with a small spatula for a fun dining experience. Follow this step-by-step guide to enjoy authentic monjayaki at home!
Monjayaki
Difficulty: ★★★☆☆2
servings20
minutes20
minutesIngredients
- For the Batter:
45g (about 1/3 cup) all-purpose flour
450ml (about 2 cups) water
2 tbsp Worcestershire sauce
1.5 tbsp soy sauce
- For the Fillings:
380g (about 3 cups) cabbage, finely chopped
5 pieces squid tempura (ika-ten), crushed (Substitute: 1/2 cup tenkasu (tempura bits) if unavailable)
2 pieces mochi, cut into small 1cm cubes (Substitute: Any soft rice cake or omit if unavailable)
2 small cheese cubes (Use melty cheese like mozzarella or mild cheddar)
- For Cooking:
Vegetable oil, for greasing the pan
Directions
- Prepare the Ingredients
Chop cabbage into small 1cm pieces.
Cut mochi and cheese into 1cm cubes.
Crush squid tempura (ika-ten) into small pieces. - Make the Monjayaki Batter
In a mixing bowl, combine flour and water little by little, stirring to create a smooth, runny batter. (Ratio should be about 10 parts water to 1 part flour.)
Add Worcestershire sauce and soy sauce to the batter and mix well. - Combine the Ingredients
Add the chopped cabbage and crushed squid tempura to the batter and mix well. - Preheat & Oil the Hotplate
Heat a non-stick electric griddle or cast iron pan to medium-high heat (about 375°F / 190°C).
Lightly grease the surface with vegetable oil. - Sauté the Fillings & Make a Ring Shape
Pour only the solid ingredients (cabbage & squid tempura) onto the griddle.
Stir-fry for 1–2 minutes, letting the cabbage soften slightly.
Shape the cooked ingredients into a donut-shaped ring or "moat" on the griddle, leaving an empty space in the middle. - Pour Half of the Batter Inside the Ring
Slowly pour half of the monjayaki batter into the center of the ring.
Wait until the liquid starts to bubble and thicken slightly before mixing. - Mix & Repeat the Process
When the batter thickens, mix everything together until evenly coated.
Repeat the process by adding the remaining batter to the center, waiting for it to thicken, and then mixing again. - Add the Mochi & Cheese
Once the batter is fully mixed, add the mochi and cheese cubes on top.
Stir gently until the mochi softens and the cheese melts, creating a gooey, rich texture. - Enjoy Directly from the Griddle!
Let the monjayaki cook for another minute until crispy edges form.
Use a small metal spatula (hagashi) to scrape and eat directly from the griddle, savoring the crispy and creamy contrast.
Notes
- ✔ For a richer umami taste: Try adding dashi powder (1/2 tsp) to the batter.
✔ For a crispier texture: Let the monjayaki sit for a few extra seconds before scraping bites off the griddle.
✔ For different flavors: Add corn, bacon, shrimp, or kimchi for variety.
✔ For a gluten-free version: Use rice flour instead of all-purpose flour.
✔ Storage: Monjayaki is best eaten fresh off the griddle, but leftovers can be refrigerated and reheated on a pan.