Tsukishima for Monjayaki 月島のもんじゃ焼き

The next step in making monjayaki is to cook the cabbage without the soupy broth. The cabbage is roughly chopped with the metal spatulas. After the cabbage has cooked, create a small circle pool to put in the broth and let that start to cook.

The trick is to pour the broth carefully as it steams when it hits the hot teppan.