Monjayaki (もんじゃ焼き) - Food in Japan

Monjayaki, a classic dish from Japan and a renowned specialty of Tokyo, is a watery pancake-like cuisine distinct from Okonomiyaki. It involves creating a batter of flour and water cooked on a hot griddle. The name may vary depending on the region. It originated from a snack called "Mojiyaki." Monjayaki uses liquid ingredients like water or dashi (broth made from seaweed and bonito flakes) giving it a unique consistency compared to Okonomiyaki. The history of Monjayaki dates back to the Meiji era around Tokyo. Different regions like Kagawa, Saitama, Tochigi, and Gunma have their versions with slight variations. Traditional ingredients for Monjayaki include pork, seafood, eggs, cheese, and various vegetables. The preparation involves mixing chopped ingredients on a hot griddle, then pouring a batter made of flour, water, and sauces onto the center. It is often partially cooked and eaten with toppings like Japanese mayonnaise or Tonkatsu sauce. Monjayaki is a popular dish in Tokyo, where restaurants allow patrons to grill it themselves or watch it being prepared. Asakusa Rokubunsen and Kura are famous restaurants known for their Monjayaki. Enjoy this unique culinary experience when visiting Tokyo.