japaneseutama· 2 servings
≈982 kkal · P 46.3g · L 70.3g · KH 43.8g (per recipe, TKPI estimate)
Monjayaki
Ingredients
- 1 cup all-purpose flour
- 1/2 cup potato starch
- 1/2 cup dashi stock
- 1/4 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake
- 1/4 cup water
- 1/2 cup cabbage, finely chopped
- 1/2 cup green onions, chopped
- 1/2 cup enoki mushrooms, chopped
- 1/2 cup shrimp, peeled and deveined
- 1/2 cup squid, cleaned and sliced
- 1/2 cup pork belly, thinly sliced
- 1/2 cup egg
- 1/2 cup tenkasu (tempura scraps)
Instructions
- 11. In a large bowl, mix together the flour and potato starch.
- 22. In a separate bowl, combine the dashi stock, soy sauce, mirin, sake, and water.
- 33. Make a well in the center of the flour mixture and pour in the liquid. Mix well until a smooth batter forms.
- 44. Heat a non-stick pan or griddle over medium heat. Lightly grease with oil.
- 55. Pour a ladle of batter into the pan, swirling to coat the bottom evenly.
- 66. Add the cabbage, green onions, enoki mushrooms, shrimp, squid, and pork belly to the batter. Gently mix and cook until the edges set.
- 77. Once the edges are set, carefully flip the pancake using a spatula. Cook for another 1-2 minutes.
- 88. Crack an egg into the center of the pancake and cook until the egg is set.
- 99. Sprinkle tenkasu over the top of the pancake and cook for an additional 1-2 minutes.
- 1010. Slide the monjayaki onto a plate and serve immediately.
Source: llm-generated