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{{Short description|Japanese pan-fried batter}}
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[[File:Monjayaki Before.JPG|thumb|Monjayaki before cooking]]{{Copy edit|date=January 2016}}[[File:Monjayaki After.JPG|thumb|Monjayaki after cooking]]
{{Use dmy dates|date=November 2019}}
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[[File:Monjayaki Before.JPG|thumb|Monjayaki before cooking]]
[[File:Monjayaki After.JPG|thumb|Monjayaki after cooking]]


{{nihongo|'''Monjayaki'''|もんじゃ焼き}} (often called simply "monja") is a type of [[Japan]]ese pan-fried [[batter (cooking)|batter]] <nowiki/>popular in the [[Kantō region]] [[okonomiyaki|similar to the related dish okonomiyaki]], but different in that different liquid ingredients are used while cooking.
{{nihongo|'''Monjayaki'''|もんじゃ焼き|4=often called simply "monja"}} is a type of [[Japan]]ese pan-fried [[batter (cooking)|batter]], <nowiki/>popular in the [[Kantō region]], similar to [[okonomiyaki]], but using different liquid ingredients.


==Ingredients and description==
==Ingredients==
The ingredients are finely chopped and mixed into the batter before frying. Monjayaki batter has identical ingredients to okonomiyaki, but they differ in the additional [[dashi]] or water added to the monjayaki batter mixture, making it far runnier than okonomiyaki. The consistency of cooked Monjayaki is comparable to a pool of melted cheese.
The ingredients in monjayaki are finely chopped and mixed into the batter before frying. Monjayaki batter has ingredients similar to okonomiyaki. However, additional [[dashi]] or water is added to the monjayaki batter mixture, making it runnier than okonomiyaki. The consistency of cooked monjayaki is comparable to [[melted cheese]].


Monjayaki also differs from okonomiyaki in the fact that the diners eat it directly off of the iron grill using a small spatula. Monjayaki diners also participate in cooking by spreading raw monja on the grill so that crispy bits form and [[caramelize]]. Many monjayaki restaurants can be found in the [[Tsukishima]] district of [[Tokyo]] where the dish is said to have originated. Most of these restaurants also serve regular okonomiyaki.<ref>Trautlein, Steve, "[http://www.japantimes.co.jp/text/fg20120824st.html The chow-down tour of Kanto's local dishes]", ''[[The Japan Times]]'', 24 August 2012, p. 15.</ref>
Diners eat directly from the grill using a small spatula.<ref>{{Cite web|title = Diner's dilemma: Okonomiyaki or monjayaki? |url = http://travel.cnn.com/tokyo/eat/diners-dilemma-okonomiyaki-or-monjayaki-116846/|website = CNN Travel|access-date = 2016-02-13 |date= 13 September 2012|last = Goode|first = Brandi|url-status = dead|archive-date = 6 March 2016|archive-url = https://web.archive.org/web/20160306105024/http://travel.cnn.com/tokyo/eat/diners-dilemma-okonomiyaki-or-monjayaki-116846/}}</ref> Monjayaki diners also participate in the cooking by spreading raw monja on the grill so that crispy bits form and [[caramelize]]. Many monjayaki restaurants can be found in the [[Tsukishima]] district of [[Tokyo]] where the dish is said to have originated. Most of these restaurants also serve regular okonomiyaki.<ref>{{cite news|last=Trautlein|first=Steve|url=http://www.japantimes.co.jp/text/fg20120824st.html|title=The chow-down tour of Kanto's local dishes|newspaper=[[The Japan Times]]|date=24 August 2012|page=15|url-status=dead|archive-date=24 August 2012|archive-url=https://web.archive.org/web/20120824081351/http://www.japantimes.co.jp/text/fg20120824st.html}}</ref>


==See also==
==See also==
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* [[Teppanyaki]]
* [[Teppanyaki]]
* [[Okonomiyaki]]
* [[Okonomiyaki]]
* [[Tuslob buwa]]


==References==
==References==
{{reflist}}
{{reflist}}


{{Japanese food and drink|state=autocollapse}}
==External links==
{{Commons category}}
* [http://www.otafukufoods.com/recipes/okonomiyaki/monjayaki/howtocook.htm Otafuku Foods] - How to cook Monjyayaki<sup>[Dead Link]</sup>


[[Category:Japanese cuisine]]
[[Category:Japanese cuisine]]

Latest revision as of 23:19, 26 April 2024

Monjayaki before cooking
Monjayaki after cooking

Monjayaki (もんじゃ焼き, often called simply "monja") is a type of Japanese pan-fried batter, popular in the Kantō region, similar to okonomiyaki, but using different liquid ingredients.

Ingredients[edit]

The ingredients in monjayaki are finely chopped and mixed into the batter before frying. Monjayaki batter has ingredients similar to okonomiyaki. However, additional dashi or water is added to the monjayaki batter mixture, making it runnier than okonomiyaki. The consistency of cooked monjayaki is comparable to melted cheese.

Diners eat directly from the grill using a small spatula.[1] Monjayaki diners also participate in the cooking by spreading raw monja on the grill so that crispy bits form and caramelize. Many monjayaki restaurants can be found in the Tsukishima district of Tokyo where the dish is said to have originated. Most of these restaurants also serve regular okonomiyaki.[2]

See also[edit]

References[edit]

  1. ^ Goode, Brandi (13 September 2012). "Diner's dilemma: Okonomiyaki or monjayaki?". CNN Travel. Archived from the original on 6 March 2016. Retrieved 13 February 2016.
  2. ^ Trautlein, Steve (24 August 2012). "The chow-down tour of Kanto's local dishes". The Japan Times. p. 15. Archived from the original on 24 August 2012.
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