If you’ve ever strolled through the bustling streets of Tokyo, you’ve probably caught a whiff of something savory, sizzling, and just a bit mysterious—that, my friends, is Japanese Monjayaki. Think of it as Okonomiyaki’s more playful, gooier cousin. It’s messy, interactive, and unbelievably fun to make. The Monjayaki recipe is all about comfort in the form of sizzling dashi batter, crisp cabbage, and bite-sized bits of seafood (or whatever your heart craves).
For those of us juggling busy schedules but craving authentic Japanese street food, this dish hits the sweet spot. It’s quick to whip up, forgiving of technique, and totally customizable. I love making Monjayaki for casual dinners because it’s one of those meals that brings everyone around the table—chopsticks in hand, laughter guaranteed. Whether you’re a Japan lover or just looking to shake up your weeknight dinner routine, this gooey delight is about to become your new favorite.
Why You’ll Love This Japanese Monjayaki
Monjayaki is the ultimate hands-on food experience—it’s a meal, a conversation starter, and an edible adventure all in one. Here’s why you’ll adore it:
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Quick & easy: Just 35 minutes from start to finish.
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Customizable: Use shrimp, squid, pork, or go veggie.
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Authentic flavor: That dashi batter base gives it an unmistakably Japanese umami kick.
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Fun to eat: Scoop it straight off the griddle—it’s communal dining at its best.
Best Japanese Monjayaki Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
Japanese Monjayaki is Tokyo’s fun, gooey, and flavor-packed street food that’s equal parts meal and experience. Often described as Okonomiyaki’s runnier cousin, Monjayaki features a savory dashi-based batter filled with crisp cabbage, seafood, and other mix-ins that cook into a deliciously sticky, umami-rich pancake. Eaten straight off the griddle, it’s comforting, customizable, and perfect for casual family dinners or interactive gatherings at home.
Ingredients
Batter Base:
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120 g (1 cup) all-purpose flour
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360 ml (1.5 cups) dashi broth (homemade or instant)
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120 ml (0.5 cup) cold water
Vegetables & Fillings:
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150 g (2 cups) finely chopped cabbage
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4 tbsp chopped green onions
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120 g (0.5 cup) thinly sliced shrimp, squid, or pork
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60 ml (0.25 cup) tenkasu (tempura bits), optional
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60 ml (0.25 cup) mochi, cubed, optional
Seasonings:
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30 ml (2 tbsp) soy sauce (low-sodium preferred)
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30 ml (2 tbsp) pickled ginger (beni shoga), optional
Instructions
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Prepare the batter: In a mixing bowl, whisk flour, dashi broth, and cold water until smooth. The batter should be thinner than pancake batter.
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Mix the ingredients: Stir in chopped cabbage, green onions, and your choice of seafood or pork. Add tenkasu or mochi if desired.
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Heat the pan: Warm a non-stick griddle or skillet over medium heat and lightly oil the surface.
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Cook: Pour a portion of the batter onto the griddle and spread it into a rustic circle. Let it bubble and crisp around the edges while remaining gooey in the center. Stir occasionally to combine textures.
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Finish: Drizzle soy sauce over the cooking batter for extra flavor and aroma.
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Serve: Enjoy straight from the griddle using a small spatula or spoon—Monjayaki is meant to be eaten hot and fresh.
Notes
Use instant dashi powder for convenience—it provides authentic umami in seconds.
For extra crunch, increase tenkasu; for extra chew, add mochi cubes.
Keep soy sauce close by for drizzling as it cooks.
Don’t overthink the shape—Monjayaki’s charm is its gooey, imperfect texture.
Serve immediately; reheating can make it rubbery.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Pan-Fried / Griddled
- Cuisine: Japanese
Ingredients
Batter Base:
-
120 g (1 cup) all-purpose flour
-
360 ml (1.5 cups) dashi broth (homemade or instant)
-
120 ml (0.5 cup) cold water
Vegetables & Fillings:
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150 g (2 cups) finely chopped cabbage
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4 tbsp chopped green onions
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120 g (0.5 cup) thinly sliced shrimp, squid, or pork
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60 ml (0.25 cup) tenkasu (tempura bits) – optional
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60 ml (0.25 cup) mochi, cubed – optional
Seasonings:
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30 ml (2 tbsp) soy sauce (low-sodium preferred)
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30 ml (2 tbsp) pickled ginger (beni shoga) – optional
How to Make Japanese Monjayaki
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Make the batter: In a large bowl, whisk together the flour, dashi broth, and cold water until smooth. The consistency should be thinner than pancake batter.
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Add the mix-ins: Stir in the chopped cabbage, green onions, and your choice of seafood or meat. Toss in the tenkasu or mochi if you’re feeling fancy.
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Heat it up: Preheat a non-stick griddle or skillet over medium heat and lightly grease it with oil.
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Pour and spread: Ladle some batter onto the griddle and spread it into an uneven circle—think rustic, not perfect.
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Let it bubble: As it cooks, the edges will crisp and the center will get beautifully gooey. Stir occasionally to mix the textures.
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Finish with soy sauce: Drizzle a bit of soy sauce as it cooks for that signature salty-savory note.
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Serve hot: Dig in straight from the pan with a small spatula or spoon.
Cooking Tips for Perfect Monjayaki
Don’t panic if your Monjayaki looks like a hot mess at first—it’s supposed to! The beauty of this Japanese street food is in its imperfect, gooey charm. Use a good non-stick surface so you can easily scrape and stir the batter as it cooks. If your dashi batter feels too thick, add a splash of water.
Want extra crunch? Add more tenkasu. Craving more chew? Toss in some cubed mochi. And for the love of umami, don’t skip the soy sauce drizzle—it ties everything together. I also like to keep a small bowl of pickled ginger on the side for a tangy contrast. It cuts through the richness beautifully.
And here’s a fun secret: if you’re cooking this for kids, let them “draw” shapes with the batter before it sets. Dinner turns into a game night in no time!
A Little Story from My Kitchen
The first time I made Monjayaki, I had no idea what I was doing. I was in Tokyo, sitting at a cozy street-side stall, watching locals gather around hot plates, laughing and flipping their gooey creations. It looked like chaos—but the delicious kind. When I tried it at home later, I realized it wasn’t about perfection. It was about togetherness.
Now, Monjayaki nights are a family tradition in my house. My kids love picking the fillings (shrimp for one, mochi for another), and my husband insists on extra cabbage for “texture.” It’s become more than just a meal—it’s a ritual that brings us back to that Tokyo night, right in our own kitchen.
What to Serve with Japanese Monjayaki
Monjayaki pairs beautifully with light sides and crisp drinks. Try a chilled green tea, a Japanese beer, or even a sparkling lemonade to cut through its richness. For sides, I recommend a simple cucumber salad or a bowl of miso soup to round out the meal.
If you’re serving guests, make a few small Monjayaki variations—shrimp in one, pork in another—so everyone gets to try different flavors. And for dessert? A scoop of matcha ice cream is the perfect sweet finish.
How to Store Monjayaki
Monjayaki is best eaten fresh off the griddle (that’s part of its magic), but if you happen to have leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat in a skillet over medium-low heat with a splash of water to restore that soft, sticky texture. Avoid microwaving—it can make the batter rubbery.
If you’d like to prep ahead, you can make the dashi batter and chop all the veggies in advance. Keep them separate until cooking time for the best results.
FAQs About Monjayaki
Can I make Monjayaki without seafood?
Absolutely! Try mushrooms, corn, or cheese for a delicious vegetarian version.
What’s the difference between Monjayaki and Okonomiyaki?
Monjayaki has a thinner dashi batter and is much gooier, while Okonomiyaki is thicker and pancake-like.
Can I use instant dashi powder?
Yes! It’s a great shortcut. Just dissolve it in hot water according to package directions.
How do I make it crispier?
Let the edges sit untouched a little longer before stirring. That’s where the golden crunch hides!
Monjayaki: The Gooey Comfort Food You Didn’t Know You Needed
There’s something so heartwarming about making Japanese Monjayaki—the sizzling sounds, the laughter, the shared bites straight from the griddle. It’s not just a meal; it’s an experience that brings joy to any dinner table. Whether you’re introducing your family to Japanese street food or simply craving something cozy on a weeknight, this dish never disappoints. So grab your spatula, gather your loved ones, and let the gooey goodness begin.
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