ハッキリ言って月島並みに旨いです。お家で絶品【至高のもんじゃ焼き】

ハッキリ言って月島並みに旨いです。お家で絶品【至高のもんじゃ焼き】

Can you see that? It’s a scorched part. This scorched part. Hi, I’m Ryuji, a cooking guy. This is a supreme series. This is a recipe that took a lot of trial and error. I want to make supreme monjayaki using this Baby-Star Ramen. I like monjayaki very much. Whenever I go to an okonomiyaki restaurant, I always order monja. I like drinking while eating monja with everyone. Everyone thinks it’s something you eat at a restaurant, right? But this time, we are going to eat it at home on a hot plate. This is the supreme monjayaki, very easy to cook for home use. This is amazingly delicious! I’m going to cook it! Ryuji’s Buzz Recipe I would like to explain the ingredients. This is the supreme monja-yaki, so I’ve chosen a lineup that I consider the best. Cabbage is the key ingredient. This is 250g. So, 250 grams, with a little bit of the core removed. Mentaiko and cheese. This time it’s mentaiko cheese monja. My supreme monja-yaki is Mentaiko and cheese. Shrimp, fried egg, dried bonito flakes and aonori seaweed. Flour. Worcestershire sauce. I like monja with soup stock, so I add white dashi. Water. Oil. The most important thing. Baby-Star Ramen. Monjayaki without Baby Star Ramen… A little bit of an accent lol Monjayaki without Baby Star Ramen is like a highball without ice. It’s the key to taste. Baby Star Ramen is very flavorful and tasty as it is. So please put this in. I’m going to cook with orthodox chicken flavor. Please prepare this. We will cook it right away. Since this is the supreme series, I’m opening this one first. I’m going to prepare a highball that’s not included in the amount. It’s nice to drink with Baby-Star. I’m going to have fun cooking while I pick up some Baby-Star! So we’re going to do this. Let’s start with the cabbage. Let’s cut off the core. So we’re going to cut it into strips. Monja from a monjayaki restaurant is cut into strips with a spatula afterwards, but this is for home use, so it should not be cut into strips. Roughly chop the cabbage. So you cut it into chunks. Like this. It’s totally fine if there are uncut parts. I think it makes about 3 or 4 servings. It’s okay if it’s coarsely chopped. Here’s a bowl with 30g of flour. Please weigh it properly. When you do it like this, it moves. But it’s all right. In the case of monjayaki, it is perfectly fine if lumps form. 300cc. 1 tablespoon shiro dashi. 2 1/2 tablespoons Worcestershire sauce. That’s the base. And then you add it all to the liquid mixture. You put it all in. Tempura bits. I’m going to put Baby-Star here. It’s just like in a restaurant, isn’t it? This time, we’re going to cook it this way. Now, let’s start. I’ve already heated the hot plate to 250 degrees. If you use a metal spatula, you’ll damage it. I’m going to use a heat-resistant silicon spatula. If you don’t have a silicon spatula, you can use a wooden spatula or a plastic heat-resistant spatula. I’m going to fry only the ingredients. Like this. Please leave some of the broth. So you cook it. I’m going to put oil on it. Okay, like this. Now we’re going to fry it a little bit. Just enough to soften it up a little bit. You don’t have to cook it all the way through. This is really delicious! The aroma that you can smell here is from the various flavors of the ingredients. It has a complex flavor. Shrimp and Baby-Star. The secret is to put a lot of Baby-Star. The taste of seafood and chicken intertwine with each other to make a very tasty monjayaki. If you make it flat, it will become soft. Then I’ll make it look like that. If you don’t make a big hole, it will flow. That’s where a cooking expert shows his skills. You have to mix it before you put it in. Heat until thickened, stirring around the center. It becomes thicker and thicker. It’s the effect of the flour. It’s very good. I’ve done it so many times, I finally got it right. When this part becomes smooth… Then you can mix it all in. Mix it all in. Spread it out. Spread the mixture as thinly as possible. Spread it as thinly as possible. At this point, you can turn the temperature down a little bit. We’ve been doing it at 250°C, but we’re going to adjust it down a little bit. You can also add rice cakes and other ingredients. It’s like this. Pizza cheese. Cheese is good for monja. Put cheese over all. Mentaiko. You can use cod roe if you have children who don’t like the spicy taste. Unwrapped mentaiko. I try not to overcook it. I use dried bonito flakes in this state. You can use a lot of dried bonito flakes. A pinch or so. It’s all up to you, though. Sprinkle a lot of aonori. Then, the supreme monjayaki is ready. Then that’s done. This is absolutely delicious. I’m going to eat it. A steel spatula will scratch the hot plate, so use a silicon spatula or wooden spatula for eating. I’ll take the slightly burnt part. It’s great! It’s good no matter how many times you eat it. The seasoning is great! I used Worcestershire sauce and wshiro-dashi as a base. It’s flavored with small shrimps, dried bonito flakes and mentaiko. The taste of this Baby-Star is especially good. It goes well with monjayaki. Yum! I can’t stop highball. It’s delicious, but I’m going to add this Baby-Star. You all thought I just wanted to eat it, didn’t you? No. There is a proper way to use it. By putting it on after, the crispy texture of the Baby Star will be added to the tenderness of the monja. There’s nothing to regret. It’s a totally different taste when the texture is added. I’m heating the griddle all the time, Can you see that? It’s a scorched part. This scorched part. A little bit crispy, and then you put a little bit more crispy on top of it. Oh! Yum! This is just the base. You can change the toppings and so on. Baby Star comes in a variety of flavors, so it would be interesting to try different flavors. I did mentaiko and cheese this time. You can also put rice cakes, or chopped pork, or seafood mix. It’s endless. This is really good. It’s a party dish that everyone can enjoy. You can enjoy it in many variations, so please try this monja with your friends and family. This time it was supreme monja with Baby-Star! I think most of you have never tried monja at home. If you use a heat-resistant silicon spatula like the one I used today that won’t damage the hot plate, you can make the best monja at home. I hope everyone will give it a try!

【至高のもんじゃ焼き】
是非お試しください！

今回はおやつカンパニー様の
「ベビースターラーメン」とのコラボです！
ベビースターのアレンジレシピいろいろ！
詳しくはこちら→　https://www.oyatsu.co.jp/enjoy/recipe/

カジサックさんにも作ってもらいました！
→　https://www.youtube.com/watch?v=aU-IXA31ABU

★今回のレシピはこちら↓
ーーーーーーーーーーーーーー
【至高のもんじゃ焼き】
薄力粉　　　　　30g
白だし　　　　　大さじ1
ウスターソース　大さじ2半
水　　　　　　　300cc
キャベツ　　　　250g
ベビースターラーメン（39ｇ）　　2袋（生地にはうち１袋を使用）
小エビ　　　　　8g
揚げ玉　　　　　20g
油　　　　　　　大さじ1
ピザチーズ　　　50g
明太子　　　　　30g
鰹節　　　　　　適量
青のり　　　　　適量
ーーーーーーーーーーーーーーーーーーーーー
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