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Japanese Monjayaki Recipe cooking on a traditional griddle.

Best Japanese Monjayaki Recipe: 5 Perfect Tasty Twists

Chef Luna guides you through this authentic Japanese Monjayaki Recipe, delivering gooey, umami-rich street-food magic with five delicious variations and pro tips to make it your own at home.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Japanese
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Batter Base
  • 1 cup all-purpose flour fresh for best results
  • 1.5 cups dashi broth homemade or instant
  • 0.5 cup water cold for smooth mixing
Vegetables and Fillings
  • 2 cups cabbage finely chopped
  • 4 tbsp green onions chopped
  • 0.5 cup seafood or meats shrimp, squid, or pork, thinly sliced
  • 0.25 cup tenkasu (tempura bits) optional, for crunch
  • 0.25 cup mochi optional, cubed for chewiness
Seasonings
  • 2 tbsp soy sauce low-sodium preferred
  • 2 tbsp pickled ginger (beni shoga) optional, for tangy contrast

Equipment

  • Non-stick griddle or skillet
  • Mixing bowl
  • Spatula
  • Measuring cups and spoons

Method
 

  1. In a large mixing bowl, combine all-purpose flour, cold dashi broth, and water. Whisk gently until you have a smooth, runny batter consistency. This is essential for authentic Monjayaki texture.
  2. Stir in finely chopped cabbage, green onions, seafood or meats, tenkasu, and mochi if using. Mix well to evenly distribute the fillings.
  3. Preheat your non-stick griddle or skillet over medium heat. Lightly grease it to prevent sticking and achieve the signature gooey finish.
  4. Pour a ladleful of batter onto the griddle. Use a spatula to spread it into a thin, uneven circle approximately 6–8 inches wide. Let it cook slowly, stirring gently as it firms up to create the classic sticky, stretchy consistency.
  5. Drizzle soy sauce over the cooking Monjayaki for added umami flavor. Once cooked and slightly crispy on the edges, serve hot with pickled ginger or dipping sauces if desired.

Notes

Chef Luna’s Pro Tip: Don’t overload the batter with too many fillings at once. Keep it balanced to maintain the authentic texture and flavor of this Japanese street-food classic.