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Hi, I'm Francis, the host of this show, 'Cooking with Dog.' Konnichiwa! Today, we're making Monjayaki, a dish that originated in the old town areas of Tokyo. Since we don't have a large griddle at home, we'll be using the easiest method I've found so far. First, thaw the seafood mix in about 3 percent salt water, which is similar to seawater. Thawing in salt water helps retain the umami flavor and prevents the seafood from absorbing excess water, keeping it from becoming soggy. After thawing, place the seafood mix into a mesh strainer and rinse it lightly with cold water.
Tap the strainer against a paper towel several times to remove excess water. Place the seafood onto a paper towel and use another paper towel to thoroughly remove any excess moisture. If you notice any sand veins in the shrimp, remove them at this stage by making a shallow cut along the back of the shrimp and scraping them out with the tip of a knife. It's like shrimp surgery, but no medical degree required! Transfer the seafood mix to a tray. Add the sake to the seafood mix and toss to coat.
Yes, we're cooking with sake, not drinking it. yet. Season the finely chopped pork with salt and a splash of sake as well. This extra step will eliminate any unwanted smells and enhance the flavors of the seafood and pork. Let's make the Monjayaki. Add 1 teaspoon of frying oil and heat the electric griddle to its maximum temperature, which is 240°C (464°F) on this model.
First, stir-fry the pork. There's no need to fully cook it at this point since it will be heated again later. You can also use beef or chicken instead of pork. When the pork is about halfway cooked, add the seafood mix. For the seafood, we're using shrimp, squid, and shellfish. Once both are cooked, turn off the griddle, transfer the mixture to a tray, and set it aside. Next, let's prepare the batter.
Gradually add the dashi stock to the flour in a bowl while mixing. You'll only need 2 tablespoons of flour. Don't worry if there are a few pockets of dry flour. Add plenty of cabbage leaves, cut into 1 cm (0.4") squares. Mix from the bottom to coat the cabbage evenly with the batter. Add the tenkasu, crunchy bits of deep-fried flour batter, and dried shrimp. These ingredients will add texture and more flavors to the dish.
Heat the griddle again to its maximum temperature, and add 2 teaspoons of frying oil. Spread the oil evenly over the entire surface with a spatula. Now, place the cabbage, tenkasu, and dried shrimp on the griddle, keeping the batter in the bowl. Don't worry if some cabbage remains in the batter. Stir-fry the cabbage thoroughly. Cooking the cabbage well will bring out its sweetness, making it even more delicious. Spread the cabbage across the griddle and let it cook for a while. Then, lightly stir and spread it out again.
This will help the cabbage cook faster. Once the cabbage has softened and reduced in volume, it should look sweet and delicious. At this point, add the seafood mix that was set aside and stir-fry it together with the cabbage. Spread the cabbage in a donut shape, creating a ring around the edge of the griddle, leaving a space in the center for the batter.
Pour the batter into the center of the ring. Once bubbles form and it starts to simmer, stir the batter. It will gradually thicken and develop that signature gooey texture. Mix well to cook it through. Then, combine the batter with the cabbage around the edges and mix thoroughly. Spread the mixture evenly across the griddle, making sure there are no thin or thick spots. Cook for 2-3 minutes. To check if it's ready, lift it slightly with a spatula. If it has a beautiful golden-brown crust, it's good to go!
The gooey texture of the non-browned parts combined with the crispiness of the browned parts makes for a uniquely enjoyable experience that only Monjayaki can provide. Adding a nice browning to the Monjayaki makes it even tastier! However, since the griddle gets hot, flip it once it reaches your preferred level of browning. This Monjayaki already has a rich flavor from the strong dashi and a touch of salt, so you only need to drizzle a little sauce on top to enjoy its delicious taste.
Sprinkle on some aonori seaweed for extra flavor. Today, Chef prepared Worcestershire sauce and mayonnaise with a hint of soy sauce. My personal favorite is mayonnaise with yuzu pepper but you can also try it with shichimi chili pepper or wasabi. In restaurants, the batter often has a stronger flavor. Use a small spatula to press the batter against the griddle, then enjoy the Monjayaki by bringing it directly to your mouth with the spatula.
There are no strict rules for making Monjayaki, so feel free to add ingredients you like, such as corn, cheese, or sausage, and have fun with it! The crispy parts with a nice sear are so aromatic and delicious. Perfect to pair with a drink! Please give it a try at your next meal or party! And remember, don't judge it by its looks-it's all about the flavor! Good luck in the kitchen! The other day, I had a fantastic morning picking mushrooms and enjoying a barbecue at the Sakura Mushroom Farm!
We started with harvesting shiitake mushrooms. The variety is called "Tomu." Wow, they're huge! Look at this big shiitake mushroom. Alright, I've picked one! It looks delicious. Oh, I can't get this one off. Huh? It's tricky! I'm going to harvest this delicious-looking one. Hold it for me. Nice catch! Here's an awabitake mushroom. So many of them!
You can pick these by hand. As the name suggests, awabitake mushrooms have a texture similar to abalone. Alright, I've got it. Next, it's time for the barbecue! The meat is slowly cooking. Oh, it smells so good! Looks delicious-I can't wait to eat it. At the farm's shop, we bought meat, sausages, and a vegetable set, and grilled them over a charcoal fire with the freshly harvested mushrooms right on the spot! For the shiitake, we first removed the stems, flipped them over, and grilled them slowly.
When moisture started to seep out, they were ready to eat. Oh no, I overcooked it a little. Let's sprinkle some salt and give it a try. Looks so good! We kept it simple with just salt or got creative by adding butter or soy sauce for extra flavor. Looks delicious! So plump! Mmm, smells amazing! Thick and juicy-it's so tasty! The "Tomu" shiitake mushrooms were particularly impressive, offering rich umami flavor and a chewy texture that made each bite an absolute delight.
Now, I'll try the meat next! Here's a pork sausage with shiitake mushrooms inside. I've been looking forward to this! So good! Delicious! On a clear autumn day, mushroom picking and a barbecue provided a fantastic way for both kids and adults to have fun, making it an incredibly enjoyable experience!
For today's lunch, I decided to try an ochazuke (rice with tea broth) restaurant in Yokohama Porta. There was a line, but I was prepared to wait. The menu explained how to enjoy the "Ohitsu Gohan" (rice served in a wooden container). First, you eat it as a rice bowl, and then you pour dashi broth over it to savor it as ochazuke. While waiting in line, I browsed the menu and decided on the dish I wanted. I ordered the restaurant's recommended "Popular Three Flavors Deluxe Rice." The colorful presentation looked so appetizing!
A cute note was attached, detailing the health benefits of the ingredients, which was a thoughtful touch. You can feel the staff's care. The meal came with small side dishes: a bit of potato salad and simmered hijiki seaweed. I prepared the toppings-shaved bonito flakes and shredded nori seaweed from the table-and was ready to dig in. First, I poured the special dashi soy sauce over the rice and enjoyed it as a rice bowl. It was topped with plenty of ingredients, and every bite was delicious!
The dashi soy sauce paired perfectly with the onsen tamago (slow-cooked egg). The egg was so soft and jiggly-it was amazing! Next, I enjoyed it as ochazuke. I sprinkled some arare crackers on top and poured plenty of hot dashi from the pot. It was absolutely divine! Adding a generous amount of shredded nori enhanced the dish with its ocean aroma, making it even more flavorful.
The dashi was so delicious that I couldn't stop eating! As the dashi started to run low, I began to worry if there would be enough. However, I was completely satisfied with the meal's incredible flavors! When I left, there were still a few people waiting in line. I heard they have locations in Tokyo too, so I definitely want to visit again! Thank you so much for watching until the end.
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