If you’re a fan of Japanese cuisine, then you’ve probably heard of dishes like sushi, ramen, and tempura.
However, there’s one Japanese dish that is not as well-known outside of Japan but is a must-try for anyone visiting.
It’s called Monjayaki.
I’ll cover all about this unusual dish and share a video of it being prepared while eating out.
Let’s dive in.
History of Monjayaki
The history of Monjayaki dates back to the Edo period (1603-1868), when it was originally a snack for Japanese fishermen.
The dish was made using leftover fish and vegetables and was cooked on a boat using a small iron griddle.
Over time, the dish became more refined and began to spread throughout the Tokyo region.
Today, Monjayaki is most commonly found in the Tsukishima district of Tokyo, which is known for its Monjayaki restaurants.
Ingredients and Preparation
Key Ingredients
To make delicious Monjayaki, you will need a few key ingredients.
The main ingredient is flour, which is mixed with dashi (a type of soup stock), water, and eggs.
Other essential ingredients include cabbage, seafood, meat, and vegetables.
You can also add cheese, mochi (rice cake), and mentaiko (spicy cod roe) to your Monjayaki for added flavor.
It is important to use fresh and high-quality ingredients to ensure the best taste.
Preparing the Batter
To prepare the batter, start by mixing the flour, dashi, water, and eggs in a bowl until the mixture becomes smooth.
Then, add the chopped cabbage and other ingredients to the batter and mix well.
The batter should be runny and have a consistency similar to pancake batter.
It is important to let the batter rest for at least 10 minutes before cooking to allow the ingredients to blend together.
Cooking Monjayaki
To cook Monjayaki, heat a large iron griddle (teppan) over high heat and add a dollop of oil.
Then, pour the batter onto the griddle and shape it into a circle.
Use two spatulas to chop up the ingredients and mix them into the batter.
As it cooks, continue to chop and mix until it becomes a gooey mess.
Then use the spatulas to shape the Monjayaki into a circle again and make a small well in the center.
Add more oil to the well and crack an egg into it.
Mix the egg in, and let it cook for a few more minutes.
Finally, use the spatulas to divide the Monjayaki into small pieces and serve it hot.
Popular Variations
Okonomiyaki vs Monjayaki
While both okonomiyaki and monjayaki are savory Japanese pancakes, there are some key differences between the two.
Okonomiyaki is typically made with a base of flour, eggs, and shredded cabbage, with various ingredients such as meat, seafood, and vegetables mixed in.
It is often topped with a sweet and savory sauce, mayonnaise, and bonito flakes.
On the other hand, monjayaki has a more liquid consistency and is made with a base of flour, dashi broth, and cabbage, with additional ingredients mixed in.
It is cooked on a hot plate and eaten with a small spatula.
While both dishes are popular in Japan, Monjayaki is more commonly found in Tokyo and the Kanto region.
Regional Variations
Just like with many other Japanese dishes, there are regional variations of Monjayaki.
In Tokyo, the most popular variation is called “Tsukishima Monja,” which is made with a variety of seafood and topped with a generous amount of cheese.
In Osaka, “Negiyaki” is a popular variation that includes a lot of green onions.
Meanwhile, in Hiroshima, “Hiroshimayaki” is a similar dish that is made with a base of fried noodles, with the same type of ingredients mixed in.
It is often topped with a fried egg and served with a side of okonomiyaki sauce.
In Kyoto, “Sakura Monaka” is a sweet variation that is made with a cherry blossom-shaped mold and filled with sweet bean paste.
Overall, there are many different variations of Monjayaki to try, each with its own unique flavors and ingredients.
Serving and Eating Monjayaki
How to Eat Monjayaki
When it comes to eating Monjayaki, there are a few key things to keep in mind.
First and foremost, it’s important to understand that this dish is meant to be eaten with a small spatula or spoon, rather than chopsticks.
This is because the consistency of the dish is quite liquidy, and using chopsticks would make it difficult to pick up the small pieces of food.
Once you have your spatula or spoon in hand, the next step is to dig in!
Monjayaki is typically served on a hot griddle, so it’s important to be careful not to burn yourself.
Start by taking a small portion of the dish and placing it on your spatula or spoon.
Then, bring the food up to your mouth and take a bite.
Repeat this process until you’ve finished the entire dish.
It’s worth noting that Monjayaki is a very social dish, and it’s common to share it with friends and family.
In fact, many restaurants will serve Monjayaki on a large griddle in the center of the table, allowing everyone to cook and eat together.
This can be a fun and interactive way to enjoy the dish, and it’s a great way to bond with your dining companions.
