Combine the ● ingredients of dashi stock, Japanese Worcestershire sauce, and flour, and mix.
Roughly chop the cabbage.
Dice the pork into 2 cm cubes.
Grease a griddle, and sauté the pork.
Once the pork browns, add the cabbage and continue to sauté.
Form a ring with the pork and cabbage.
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 ring of cabbage and pork, then add more and repeat.
Add the mochi and corn, and stir.
Mix until the mochi melts.
Once the mochi starts to melt, add the cheese and curry powder. Combine evenly.
It's ready when the cheese melts. The burned parts are addictive. Eat it up with a small spatula.
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. You'll develop a craving for it.
It is essential to make the ring as shown in Step 6. Use water or sauce to adjust the consistency and the taste. If using a griddle, be sure to finely chop the ingredients. Add the cheese right before serving.