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Meita Mochi Cheese Monja ｜ Miki Mama Channel's Recipe Transcription

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Miki Mama Channel

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Ingredients

Cake flour : 3 tbsp
milk : 400㏄
Cabbage (chopped) : 1/3 piece (400g)
Small shrimp : 4 tbsp
Tenkasu : 4 tbsp
Mentaiko or cod roe : 1 belly (100g)
Cutted rice cake : 1 piece (50g)
cheese for pizza : 80g
(A) Nakano sauce : 3 tbsp
(A) Soy sauce : 1/2 teaspoon
(A) Bonito broth : 1/4 teaspoon

Time required

20minutes

Procedure

1) Make the dough 00:23
Put the cake flour in a bowl and mix well with a whisk while adding milk little by little. When the cake flour is completely melted, add (A) and mix well, then replace with a spatula and add cabbage, sakura shrimp, and tenkasu and mix further.
2) Bake the dough 00:00
On a hot plate warmed to 250 ° C, leave only the juice of 1 and take out only the ingredients with a net, and fry with a wooden spatula for about 5 minutes until the vegetables are cooked. When the vegetables are tender, make an oval shape of about 25 cm x 18 cm, make a hole in the center, make a bank, pour half the juice of 1 little by little into the hole in the center, and make sure that the bank does not collapse. While watching, add all the remaining juice little by little. When the juice comes to a boil, add rice cake, cheese, and half the amount of mentaiko, cover and melt the cheese quickly, and mix the whole with the ingredients.
3) Finish 02:19
Spread the dough over the iron plate again and sprinkle the remaining mentaiko on it. Press with a small spatula and bake for 2-3 minutes before eating. If it is about to burn, lower the temperature.

Point

・ The Nakano sauce contains a lot of flavors of vegetables and fruits, so the dough becomes richer.
・ If you mix the cake flour and milk together in a hot plate, it will become lumpy, so if you add the milk little by little in another container and mix it, it will not fail.
・ When eating, use a small monjayaki spatula to press it against the hot plate while coloring it.