Monjayaki

Ingredients

• 300 g green cabbage, finely shredded
• 300 ml dashi stock, cold
• 30 g all-purpose flour
• 2 tbsp Worcestershire sauce
• 1 tbsp soy sauce
• 30 g tenkasu (tempura scraps)
• 1 spring onion, sliced
• 100 g sliced pork belly, cut into small pieces
• 50 g dried baby shrimp
• 1 tbsp pickled red ginger (benishoga), chopped
• 1 tbsp vegetable oil
• 1 tbsp butter
• Shredded cheese, for topping (optional)

Before you cook

• Whisk the cold dashi stock into the flour, Worcestershire sauce, and soy sauce until smooth and watery
• Toss the shredded cabbage with the spring onion and dried shrimp in a separate bowl
• Stir the tenkasu into the batter just before cooking so it doesn't go soggy

Steps

1. Heat the vegetable oil on a flat griddle or large nonstick skillet over medium-high heat
2. Add the pork belly pieces and cook for 2 minutes until the fat starts to render
3. Add the cabbage mixture to the griddle and stir-fry for 3 minutes until the cabbage softens slightly
4. Push the stir-fried cabbage and pork into a ring shape, leaving an empty well in the center
5. Pour about three-quarters of the batter into the center well
6. Let the batter in the well bubble undisturbed for 1 minute
7. Mix the cooked center batter into the surrounding cabbage ring with your spatulas
8. Pour the remaining batter over the mixture and fold everything together
9. Flatten the mixture into a thin, even layer across the griddle
10. Let it cook undisturbed for 2 minutes so the bottom turns crisp while the top stays loose and gooey
11. Scatter the pickled ginger and cheese, if using, over the top
12. Scrape up small portions straight from the griddle with a mini spatula and eat it directly off the hot surface