This dish, as far as I know is typical in Tokyo. Basically you cook chopped ingredients into a batter and you fry them in a circular shape. It is similar to Okonomiyaki (お好み焼き) but the difference is that the batter is runnier and sticky and it doesn’t cook completely.
Usually people eat Monjayaki, also called ‘Monja’ alone in specialized places. In some restaurants they have both Okonomiyaki and Monjayaki.
In Tokyo, there’s a place called Tsukishima (月島) that is famous due to it’s huge amount of Okonomiyaki and Monja places, and is there where I took the pictures of this post.
This dish is prepared in a big griddel which is in the middle of the table. Normally, after ordering the staff will bring a bowl with the ingredients so the customers can prepare it themselves. But I saw in some places the waiters prepare it for you. The instructions to prepare it have pictures and are easy to understand, but the directions are usually in Japanese. So if you cannot figure out how to do it, try to ask the waiter and they’ll probably cook it for you.
In some other entry I’ll post “how to do” for both Okonomiyaki and Monja, as it’s very easy to do, buy also easy to make a mistake, specially with Monja (it happened to me the first time I prepared it lol).
This is one of my favorite dishes. I love curry so first time I saw it I totally though it was curry, but it wasn’t.
It is a very popular dish in Japan, but it is known as western food or Youshoku (洋食). The main ingredients can vary, but usually it contains beef, onions, mushrooms, demiglace sauce and tomato sauce. It is served together with plain white rice.
It is easy and quite to prepare and usually kids love it. As it is similar to curry, in Japan people eat it in curry specialized chains or restaurants.
Some people make it from scratch (as in the video I link). But the majority of people buy a package of roux because it’s faster to make an still delicious.
Today I’ll start posting food that I normally eat here. I live now in Tokyo, Japan, but I have been living in several countries so I make a mix! Now, being here I’m trying to learn the specialties of the country, as I love to cook.
I will be posting dishes and the link to the recipes, if somebody is interested I could post the translation of the recipe, but till somebody does, a link will be good enough.
親子雑炊 (Oyako zousui)
The name of this dish is Oyako Zousui. The name is compound by Zousui (雑炊) which means porridge, or rice soup, and Oyako (親子) which means literally ”father and child”, this is because it contains chicken (father) and egg (child) so in Japanese they call it that way.
As it is served very warm, this dish is usually eaten in Winter or Autumn or when people are sick.