Tokyo-Style Savory Seafood Pancakes: How to Make Gooey & Crispy Monjayaki at Home

Ingredients

• 200 g Seafood Mix (shrimp, squid, shellfish) (Thawed in 3% salt water, rinsed, patted dry)
• 100 g Pork (finely chopped) (Seasoned with 1 tsp salt and 1 tsp sake)
• 2 tbsp Sake (Used for seasoning seafood and pork)
• 1 tsp Salt (For seasoning pork)
• 3 tsp Vegetable Oil (High smoke‑point oil such as canola)
• 2 tbsp All-Purpose Flour (Sifted before adding to dashi)
• 200 ml Dashi Stock (Prepared from instant dashi powder and water)
• 200 g Cabbage (Cut into 1 cm squares)
• 2 tbsp Tenkasu (tempura bits) (Adds crunch)
• 1 tbsp Dried Shrimp (Boosts umami)
• 1 tsp Aonori (dried green seaweed) (Garnish)
• 1 tbsp Worcestershire Sauce (Drizzled on top (optional))
• 1 tbsp Mayonnaise (Can be mixed with yuzu pepper (optional))
• 1 tsp Yuzu Pepper (Adds citrusy heat (optional))

Instructions

1. Prepare 3% Salt Water

   Dissolve 35 g of salt in 1 L of cold water to mimic seawater; this will be used for thawing the seafood.

   Time: PT5M

2. Thaw Seafood in Salt Water

   Submerge the frozen seafood mix in the prepared salt water and let it sit until fully thawed, stirring occasionally.

   Time: PT5M

3. Rinse and Pat Dry

   Place the thawed seafood in a mesh strainer, rinse lightly with cold water, then tap the strainer over paper towels to remove excess moisture. Pat the seafood with another paper towel until dry.

   Time: PT5M

4. Remove Sand Veins from Shrimp

   Make a shallow cut along the back of each shrimp and scrape out any sand or vein with the tip of the knife.

   Time: PT5M

5. Season Seafood with Sake

   Transfer the cleaned seafood to a tray and toss with 1 tbsp sake to coat evenly.

   Time: PT2M

6. Season Pork

   In a small bowl, combine the finely chopped pork with 1 tsp salt and 1 tbsp sake; mix well.

   Time: PT2M

7. Cut Cabbage

   Remove outer leaves, then cut the cabbage into 1 cm (0.4 in) squares.

   Time: PT5M

8. Prepare Dashi Stock

   Dissolve instant dashi powder in 200 ml hot water according to package instructions.

   Time: PT2M

9. Preheat Griddle

   Turn the electric griddle to its maximum setting (≈240 °C / 464 °F) and let it heat up.

   Time: PT2M

   Temperature: 240°C

10. Stir‑Fry Pork Half‑Cooked

    Add 1 tsp oil to the griddle, spread it, then add the seasoned pork. Stir‑fry until about halfway done; it should still be pink.

    Time: PT3M

    Temperature: 240°C

11. Add Seafood and Finish Stir‑Fry

    Add the seasoned seafood mix to the pork, stir‑fry for another 3 minutes until the seafood is just cooked through.

    Time: PT3M

    Temperature: 240°C

12. Transfer Mixture to Tray

    Turn off the griddle and move the pork‑seafood mixture onto a clean tray; set aside.

    Time: PT1M

13. Reheat Griddle and Add Oil

    Turn the griddle back to maximum, add 2 tsp oil, and spread it evenly with a spatula.

    Time: PT2M

    Temperature: 240°C

14. Stir‑Fry Cabbage

    Add the cabbage squares to the hot griddle, stir‑fry until they soften, shrink, and develop a sweet aroma (about 5 minutes).

    Time: PT5M

    Temperature: 240°C

15. Combine Seafood with Cabbage

    Return the pork‑seafood mixture to the griddle, mixing it evenly with the cabbage.

    Time: PT2M

    Temperature: 240°C

16. Create Cabbage Ring and Add Batter

    Push the cabbage mixture toward the edges, forming a donut‑shaped ring and leaving a clear center. Pour the flour‑dashi batter (2 tbsp flour mixed with the prepared dashi) into the center.

    Time: PT1M

    Temperature: 240°C

17. Simmer and Stir Batter

    Allow bubbles to form; let the batter simmer for about 3 minutes, then stir gently until it thickens and becomes gooey.

    Time: PT3M

    Temperature: 240°C

18. Mix Batter with Cabbage

    Combine the thickened batter with the surrounding cabbage, spreading the mixture evenly across the griddle.

    Time: PT3M

    Temperature: 240°C

19. Final Cook and Browning

    Cook for another 2–3 minutes until a golden‑brown crust forms on the bottom. Lift a corner with the spatula to check color.

    Time: PT3M

    Temperature: 240°C

20. Finish and Serve

    Drizzle a little Worcestershire sauce and mayonnaise (optionally mixed with yuzu pepper), sprinkle aonori on top, and serve directly from the griddle using a small spatula.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

30 g

Fat

15 g

Fiber

3 g

Ingredient Substitutions

• Instead of Seafood Mix (shrimp, squid, shellfish): Fresh mixed seafood, Only shrimp and squid
• Instead of Pork (finely chopped): Chicken breast, Beef
• Instead of Sake: Mirin, Dry sherry
• Instead of Salt: Soy sauce (use less), Sea salt
• Instead of Vegetable Oil: Sesame oil (for flavor), Peanut oil
• Instead of All-Purpose Flour: Rice flour (gluten‑free), Wheat flour
• Instead of Dashi Stock: Chicken broth, Vegetable broth
• Instead of Cabbage: Napa cabbage, Savoy cabbage
• Instead of Tenkasu (tempura bits): Panko crumbs, Crispy fried onions
• Instead of Dried Shrimp: Bonito flakes, Shiitake powder
• Instead of Aonori (dried green seaweed): Nori flakes, Shichimi togarashi (for color)
• Instead of Worcestershire Sauce: Soy sauce, Teriyaki sauce
• Instead of Mayonnaise: Aioli, Vegan mayo
• Instead of Yuzu Pepper: Shichimi Togarashi, Lemon zest + chili flakes

Equipment Needed

• Electric Griddle (or large flat‑top skillet)
• Mesh Strainer
• Paper Towels
• Knife
• Cutting Board
• Mixing Bowl
• Small Bowl
• Flat Spatula
• Tray (for holding cooked mixture)
• Measuring Spoons
• Measuring Cups

Critical Steps — Do Not Skip

• Thawing seafood in 3% salt water to retain flavor
• Patting seafood completely dry to avoid sogginess
• Seasoning both seafood and pork with sake
• Half‑cooking pork before adding seafood
• Thoroughly stir‑frying cabbage until sweet and reduced
• Creating the cabbage ring and pouring batter into the center
• Achieving the signature gooey texture without over‑stirring
• Developing a golden‑brown crust for contrast

Chef Tips from the Video

• Use a splash of mirin instead of extra sake for a subtle sweetness.
• Add a handful of corn kernels or shredded cheese just before the final mix for extra texture.
• Press the batter against the griddle with a spatula to create a uniform thin layer; this speeds up browning.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days; reheat on a hot griddle or skillet.

Freezer: Not recommended – texture becomes rubbery.

Room temperature: Do not leave at room temperature for more than 1 hour due to seafood.

Make-Ahead Tips

• Thaw and season the seafood and pork up to 2 hours ahead; keep refrigerated.
• Prepare the dashi stock and batter just before cooking to maintain freshness.
• Pre‑measure all sauces and toppings and store in small containers.

Frequently Asked Questions