Monjayaki is a type of Japanese Style pancake. This dish, which is believed to have originated in the Tsukishima district of Tokyo, is similar to okonomiyaki. However, the former is made of softer dough. Cooking Monjayaki in an iron plate will only take about three minutes. This dish is best consumed if partly cooked.

Monjayaki, like okonomiyaki, is flour-based and contains ingredients like cabbage or sprouts combined with batter. The ingredients are prepared beforehand and cooked directly from a hot iron plate. Historically, the batter consists of flour and water, and are lightly grilled while being topped with flavorful miso, then rolled up. Monjayaki is said to have originated during the 19th century and was served as a snack for children. Nowadays, it is relished by young and old alike due to its fresh and unique variety of ingredients. In modern Japanese restaurants, this dish is either cooked by the restaurant staff or the customer, himself. Once done, it is scooped off with a hera, a small, spatula-like utensil.

Monjayaki can be cooked in different ways and its ingredients vary depending upon a person’s preference. Nonetheless, all its ingredients, which are shown below, should be finely chopped and properly mixed into the batter prior to frying for even cooking.

Ingredients:

  • Cabbage
  • Buta-niku or pork
  • Hotate or scallops
  • Asari or clams
  • Tarako or cod roe
  • Kaki or oyster
  • Ebi or shrimp
  • Ika or squid
  • Tamago or egg
  • Cheese
  • Spices

How to Eat:

Monjayaki has several ‘regional variations’. The Kansai-style is usually topped with sauce such as ketchup or mayonnaise. The Hiroshima-style, on the other hand, which has thin batter but larger volume of cabbage and sprouts, is most of the time topped with soba or udon noodles and fried egg. This style is popular due to its sweet sauce.

 

 

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