Seafood Monja Yaki

Name: Seafood Monja Yaki
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 piece cabbage; 2 lots Green bean sprouts; 1/2 box Lamb Shabu Rolls; Some (bag quick-frozen) All kinds of seafood; 2 pcs egg; 4 pcs Chives; A small amount ginger; Some Organic flour; Some Clean water; 4 tablespoons or so Salad oil; 4 spoons Refined salt; 1 spoon MSG; 1 tablespoon Cooking Wine; 2 tablespoons sesame oil; 2 tablespoons Soy sauce

by seiseizhang

4.9 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

The first time I tried to make monja yaki (もんじゃ焼) at home, it lacked the "color" [naughty], but it was very fragrant and delicious 😋
Unlike お好み焼き (Okonomiyaki), there is no noodles. Vegetables, meats, and seafood can be matched as you like.
In fact, what everyone eats in the store is on the iron plate, turned over with a small spatula, and cut and eaten. On a hot day, I don’t want to take out the grilling iron plate and toss, just fry it in the pan 🍳~"

Seafood Monja Yaki

1. Wash the cabbage, shred, and drain for later use.

2. Arrange the mung bean sprouts in advance, wash and drain for later use.

3. Peel and shred ginger.

4. Wash the chives, remove the roots, and mince.

5. Lamb-shabu rolls and all kinds of frozen seafood are thawed in advance. (Borrow this picture 😛)

6. Mix the shredded cabbage, mung bean sprouts, ginger, and chopped green onions, add 2 tablespoons of salt, mix well, and squeeze out excess water.

7. Then add the shabu-shabu lamb rolls, all kinds of seafood and eggs, add all the remaining seasonings, and mix well.

8. Add organic flour to a proper amount of purified water to make a thin batter.

9. After heating the pan, turn it to medium heat, pour the salad oil, and then there are two versions of frying: A. Regular version: enclose the prepared ingredients into a hollow circle ⭕️;