Monjayaki: Difference between revisions
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==Ingredients and description== |
==Ingredients and description== |
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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 |
The ingredients in Monjayaki 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. |
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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> |
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> |
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Revision as of 22:13, 3 February 2016
 | This article may require copy editing for grammar, style, cohesion, tone, or spelling. (January 2016) |
click this to go to another page to see how to make Monjayaki-----------------> [1]
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 the related dish okonomiyaki, but different in that different liquid ingredients are used while cooking.
Ingredients and description
The ingredients in Monjayaki 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.
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.[2]
See also
References
- ^ "Create Eat Happy :): How to Make Monjayaki - Video Recipe". createeathappy.blogspot.co.uk. Retrieved 2016-02-01.
- ^ 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]
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