Curry-Flavored Monjayaki (Pan-Fried Batter with Various Ingredients)

• 75 grams Pork offcuts
• 60 grams Shrimp, frozen
• 100 grams Squid, frozen
• 1/8 head Cabbage
• 1 hank Yakisoba noodles
• 5 grams Sakura shrimp
• 10 grams Tempura crumbs
• 400 ml Dashi stock
• 60 ml Japanese Worcestershire sauce
• 100 ml Flour
• 1 Umami seasoning
• 1 Japanese Worcestershire sauce
• 1 Water
• 1 Bonito flakes
• 1 Aonori

1. Combine the dashi stock, Worcestershire sauce, and flour and mix.
2. Coarsely mince the cabbage.
3. Chop the yakisoba noodles into 2-3 cm lengths.
4. Chop the pork into 2 cm cubes.
5. Cut the shrimp into thirds.
6. Cut the squid into 1 cm cubes.
7. Oil a griddle, and stir-fry the pork.
8. When browned, add the shrimp and squid and continue to stir-fry.
9. Add the cabbage and yakisoba noodles.
10. Once everything cooks through, form a ring with the ingredients.
11. Gradually add the combined ingredients from Step 1 into the middle of the ring, a little a time.
12. Once it starts to thicken into a paste, incorporate it into the outer ring, then add more of the mixture and repeat.
13. Add the umami seasoning to taste.
14. If it's too strong, add water.
15. Conversely, if it's too weak, add more Japanese Worcestershire sauce to taste.

offcuts, shrimp, cabbage, noodles, shrimp, tempura crumbs, stock, worcestershire sauce, flour, worcestershire sauce, water, flakes

Taken from cookpad.com/us/recipes/157469-curry-flavored-monjayaki-pan-fried-batter-with-various-ingredients (may not work)