Monja Crepe. I wanted to use up leftover yakisoba sauce powder! Tochigi's "Ashikaga Monja" is the prefecture's version of Monjayaki. Similarly, locals bake the crepes thinly and uses water and flour only.
Hiroshima-style okonomiyaki is also known for its sweet sauce. A convenient stop for Asakusa sightseers, the popular Edo Monja Hyotan is perfect for newbies as the staff are on hand to help you cook your monja. I'm mostly modding on my free time and around work, so some of these projects might take a while to finish.
Hey everyone, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, monja crepe. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Monja Crepe is one of the most popular of current trending meals in the world. It is easy, it is quick, it tastes delicious. It’s appreciated by millions every day. They are nice and they look fantastic. Monja Crepe is something which I’ve loved my entire life.
I wanted to use up leftover yakisoba sauce powder! Tochigi's "Ashikaga Monja" is the prefecture's version of Monjayaki. Similarly, locals bake the crepes thinly and uses water and flour only.
To get started with this recipe, we have to first prepare a few ingredients. You can have monja crepe using 8 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Monja Crepe:
- Prepare 30 grams of Tempura flour.
- Get 1 of packet Yakisoba sauce powder.
- Take 100 ml of ☆Water.
- Take 1 of ☆Egg.
- Take 1 tsp of ☆Vegetable oil.
- Prepare 1 small of leaf Cabbage.
- Get 1 small of Chikuwa.
- Prepare 2 tbsp of Tempura crumbs (store-bought is fine).
Credits: Keith Navaja, I used his hair model as a base. The monja should be spread out and flattened like a crepe. Let the edges turn a little crispy and brown, then use your tiny triangle spatula to scoop up a dainty morsel and enjoy. Slow down, as the monja is very hot, else you'll burn your mouth.
Instructions to make Monja Crepe:
- Julienne the cabbage, and finely chop the chikuwa..
- Beat the egg in a bowl, add the water and vegetable oil, and mix well..
- Place a sieve over the bowl from Step 2. Sift the flour and yakisoba sauce powder into the bowl, and mix well until there are no lumps remaining..
- Pour the batter into a non-stick frying pan without any oil, and pan-fry over medium heat. Pour in the batter with a ladle from a height into a round shape..
- Spread the batter thinly toward the edges into a round shape while rotating the frying pan..
- When the edges become dry, flip it over..
- Pan-fry for 1-2 minutes, when the crepe moves smoothly in the pan, take it out. Repeat this process to make more crepes. Even if there are some holes in the crepe, you can hide them inside when you hold the crepe..
- Scatter the cabbage, chikuwa, and tempura crumbs on the upper half of the crepe. It's easier to fold the crepe without a lot of fillings inside, but they will add more flavor, so try to keep a nice balance!.
- Fold it like a crepe, and it's done! (It's also easy to eat rolled up, like a wrap.).
This is enormously popular amongst the people of downtown Tokyo. Okonomiyaki (Japanese: お好み焼き, ()) is a Japanese savory pancake dish consisting of wheat flour batter and other ingredients (mixed, or as toppings) cooked on a teppan (flat griddle). Common additions include cabbage, meat, and seafood, and toppings include okonomiyaki sauce (made with Worcestershire sauce), aonori (dried seaweed flakes), katsuobushi (bonito flakes), Japanese. Monja-yaki – a savoury pancake similar to okonomiyaki but much runnier and eaten directly off the grill using a metal spatula, from working-class districts of Tokyo. Monja-yaki : un type d'okonomiyaki mais moins lié et mangé directement sur la plaque de cuisson en utilisant une spatule en métal, qui provient des classes ouvrières de Tokyo.
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