Fun Party Style Monjayaki Recipe by largehill
This recipe is translated from Cookpad Japan. See original: みんなでワイワイ♪もんじゃ焼き Fun Party-Style Monjayaki Cooking Instructions 1 Finely chop the cabbage. 2 Preheat the electric griddle to about 400°F (200°C). 3 In a large bowl, combine all ingredients except the aonori and the chopped cabbage. Mix well. 4 Place just the solid ingredients from step 3 onto the heated griddle. 5 Stir-fry, chopping as you go. 6 Once the vegetables have softened, shape the mixture into a ring, leaving a large space in the center for the broth. 7 Pour the dashi broth into the center and let it simmer until the surface turns a caramel color. Be patient and don’t stir yet! 8 When the surface is caramel-colored, mix everything together and cook a bit longer. (Try adding a little cheese on top if you like.) 9 When it starts to brown, sprinkle aonori evenly over the top. 10 Use a small spatula (monja spatula) to scoop up small portions and enjoy while it’s hot! 1 Finely chop the cabbage. 1 Finely chop the cabbage. 2 Preheat the electric griddle to about 400°F (200°C). 2 Preheat the electric griddle to about 400°F (200°C). 3 In a large bowl, combine all ingredients except the aonori and the chopped cabbage. Mix well. 3 In a large bowl, combine all ingredients except the aonori and the chopped cabbage. Mix well. 4 Place just the solid ingredients from step 3 onto the heated griddle. 4 Place just the solid ingredients from step 3 onto the heated griddle. 5 Stir-fry, chopping as you go. 5 Stir-fry, chopping as you go. 6 Once the vegetables have softened, shape the mixture into a ring, leaving a large space in the center for the broth. 6 Once the vegetables have softened, shape the mixture into a ring, leaving a large space in the center for the broth. 7 Pour the dashi broth into the center and let it simmer until the surface turns a caramel color. Be patient and don’t stir yet! 7 Pour the dashi broth into the center and let it simmer until the surface turns a caramel color. Be patient and don’t stir yet! 8 When the surface is caramel-colored, mix everything together and cook a bit longer. (Try adding a little cheese on top if you like.) 8 When the surface is caramel-colored, mix everything together and cook a bit longer. (Try adding a little cheese on top if you like.) 9 When it starts to brown, sprinkle aonori evenly over the top. 9 When it starts to brown, sprinkle aonori evenly over the top. 10 Use a small spatula (monja spatula) to scoop up small portions and enjoy while it’s hot! 10 Use a small spatula (monja spatula) to scoop up small portions and enjoy while it’s hot! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Moroccan Chickpea & Potato Soup Oats with Raisins and Bananas Delicious Chicken Kabab Fingers Easy Pasta with Gorgonzola Sauce Arabic Coffee, The Saudi Way Rosted Potatoes with Sausage and Vegetables Orange Chili Shrimp Cider House Rules Chettinad Chicken Fry Lemon Juice Moroccan Chickpea & Potato Soup Oats with Raisins and Bananas Delicious Chicken Kabab Fingers Easy Pasta with Gorgonzola Sauce Arabic Coffee, The Saudi Way Rosted Potatoes with Sausage and Vegetables Orange Chili Shrimp Cider House Rules Chettinad Chicken Fry Lemon Juice