A freeze-dried monjayaki base with rich beef tendon flavor that requires only water and cabbage. No batter preparation needed, making cooking, preparation, and cleanup quick and easy.

• Freeze-dried monjayaki mix with beef tendon flavor
• Just add water and cabbage
• No batter preparation required
• Easy two-step cooking

How to Prepare

1. Heat a frying pan (24 cm or larger) or hot plate over medium-low heat. Add 1/2 teaspoon of vegetable oil.
2. Add roughly chopped cabbage (about 130 g) and the Poi! Monja mix to the pan. Pour water (160 ml) over the mix so it is fully covered.
3. Stir well until fully dissolved and thickened. Spread thinly and cook for about 8 minutes until nicely set.

See more from the Otafuku series