Monjayaki: Difference between revisions
m →Notes: added references section |
Annmaria j19 (talk | contribs) m new additions |
||
| Line 5: | Line 5: | ||
==Ingredients and description== |
==Ingredients and description== |
||
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]] and/or water that is added to the monjayaki batter mixture, making it far runnier than okonomiyak. Monjayaki has a consistency comparable to a pool of melted cheese when cooked. |
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]] and/or water that is added to the monjayaki batter mixture, making it far runnier than okonomiyak. Monjayaki has a consistency comparable to a pool of melted cheese when cooked. |
||
Japan is amazing at cooking cool stuff. To the left you can see Monjayaki before and after cooking. It is a really nice treat xx. |
|||
Japan. Japan. Japan. Japan .Japan. Japan. Japan |
|||
Monjayaki also differs from okonomiyaki in the fact that it is eaten directly off of the iron grill using a small spatula by the diner. Monjayaki diners also participate in cooking by spreading the cooking monja so that crispy bits form and [[caramelize]] on the grill. Many monjayaki restaurants can be found in the [[Tsukishima]] district of [[Tokyo]], where the dish is said to have originated. Most 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> |
Monjayaki also differs from okonomiyaki in the fact that it is eaten directly off of the iron grill using a small spatula by the diner. Monjayaki diners also participate in cooking by spreading the cooking monja so that crispy bits form and [[caramelize]] on the grill. Many monjayaki restaurants can be found in the [[Tsukishima]] district of [[Tokyo]], where the dish is said to have originated. Most 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> |
||
Revision as of 18:07, 18 January 2016
 | This article may require copy editing for grammar, style, cohesion, tone, or spelling. (January 2016) |
Monjayaki (もんじゃ焼き) (often called simply "monja") is a type of Japanese pan-fried batter popular in the Kantō region. It is similar to okonomiyaki but instead is made with additional liquid.
Ingredients and description
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 and/or water that is added to the monjayaki batter mixture, making it far runnier than okonomiyak. Monjayaki has a consistency comparable to a pool of melted cheese when cooked.
Japan is amazing at cooking cool stuff. To the left you can see Monjayaki before and after cooking. It is a really nice treat xx.
Japan. Japan. Japan. Japan .Japan. Japan. Japan
Monjayaki also differs from okonomiyaki in the fact that it is eaten directly off of the iron grill using a small spatula by the diner. Monjayaki diners also participate in cooking by spreading the cooking monja so that crispy bits form and caramelize on the grill. Many monjayaki restaurants can be found in the Tsukishima district of Tokyo, where the dish is said to have originated. Most also serve regular okonomiyaki.[1]
See also
References
- ^ Trautlein, Steve, "The chow-down tour of Kanto's local dishes", The Japan Times, 24 August 2012, p. 15.
External links
- Otafuku Foods - How to cook Monjyayaki[Dead Link]
 | This Japanese cuisine–related article is a stub. You can help Wikipedia by expanding it. |