Steps

1. In a bowl, add 3 tbsp All-Purpose Flour, and gradually add 300ml water while mixing to prevent lumps. (Key Tip!) Mixing the flour beforehand creates a smooth, thick texture that melts in your mouth.
   🕒 01:00
2. To the dissolved flour mixture, add 1.5 tsp Dashi Powder and 2 tbsp Worcestershire Sauce, and mix well.
   🕒 01:11
3. Finely chop 20g Pickled Ginger and 100g Pork Bits.
   🕒 01:20
4. Finely chop 250g Cabbage (1/4 head), removing the core. (Key Tip!) Chopping the cabbage makes it delicious even on a hot plate. Finely chop the core as well, after trimming off any dirty parts, to use it without waste.
   🕒 01:26
5. Add the chopped Cabbage and Pickled Ginger to a bowl and mix.
   🕒 01:43
6. Heat a hot plate to medium heat, add oil, and stir-fry the chopped Pork Bits.
   🕒 01:52
7. Drain the liquid and add the mixed Cabbage and Pickled Ginger, stir-frying until softened.
   🕒 02:05
8. Once the cabbage is softened, add 20g Tempura Scraps and 1 bag Baby Star Snack, and stir-fry. (Key Tip!) The flavor of the pickled ginger and the richness from the tempura scraps and Baby Star noodles are the secrets to its deliciousness.
   🕒 02:29
9. Push the stir-fried ingredients to the edge of the hot plate to form a dike. Reduce the hot plate to low heat.
   🕒 02:39
10. Mix the seasonings prepared in Step 2 well, pour half of them into the center, and stir while allowing it to thicken.
    🕒 02:54
11. Push the ingredients to the edge of the hot plate again to form a dike.
    🕒 03:08
12. Pour the remaining half of the seasonings and stir while allowing it to thicken.
    🕒 03:15
13. Spread the ingredients over the entire hot plate and sprinkle with 30g Mixed Cheese.
    🕒 03:27
14. Heat until the cheese is melted, then sprinkle with Bonito Flakes and Aonori (Dried Green Seaweed) to your liking and enjoy. (Key Tip!) Even for monjayaki beginners, creating a slightly browned crust makes it even more delicious. It's also delicious with added seafood or other ingredients as you like.
    🕒 03:35