もんじゃ焼き (Monjayaki)

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).

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