Your easy four-step guide to monja
Place all dry ingredients on the griddle, usually meat first. Leave the sauce aside for now.
Mix well and then form a large doughnut shape, creating a hole in the middle of the ingredients. Pour the sauce into the hole.
Allow the mixture to cook for a few minutes. Now's a good time to scatter some cheese on top. Once the mixture begins to caramelise underneath, mix it all together into one gooey mash.
Turn the heat down and, using the minute spatula provided, eat the monja directly off the griddle. It will continue to brown underneath, forming a delicious crispy base and becoming more heavenly with every bite.