Combine the ● dashi stock, Worcestershire sauce, and flour and mix.
Coarsely mince the cabbage.
Chop the yakisoba noodles into 2-3 cm lengths.
Chop the pork into 2 cm cubes.
Cut the shrimp into thirds.
Cut the squid into 1 cm cubes.
Oil a griddle, and stir-fry the pork.
When browned, add the shrimp and squid and continue to stir-fry.
Add the cabbage and yakisoba noodles.
Once everything cooks through, form a ring with the ingredients.
Gradually add the combined ● ingredients from Step 1 into the middle of the ring, a little a time. Once it starts to thicken into a paste, incorporate it into the outer ring, then add more of the ● mixture and repeat.
Add the umami seasoning to taste. If it's too strong, add water. Conversely, if it's too weak, add more Japanese Worcestershire sauce to taste.
Story Behind this Recipe
After getting married and moving away from home, no matter where I go, I'm never satisfied with the monja. So, I decided to make it myself. I successfully reproduced the taste of authentic monja.
It is essential to make the ring as shown in Step 10. Use water or sauce to adjust the consistency and the taste. If using a griddle, be sure to finely chop the ingredients. Otherwise, the spatula may damage the griddle.