Monjayaki
Monjayaki
もんじゃ焼
How to cook Monjayaki ① Lightly oil the griddle. ② Remove ingredients other than the batter from the container onto the griddle (just the ingredients). ③ Stir-fry until the cabbage is wilted. ④ Make a donut shape with the ingredients. ⑤ Pour half of the batter into the center of the mound (gather any batter that flows out to the center). ⑥ When the center starts to bubble, add the remaining batter. ⑦ When the batter is bubbling vigorously, break the mound and mix the batter and ingredients. Spread it thinly and it's done! Eat it on low heat!! Eat with a spatula (monja kote)
Monjayaki is a dish from the Kanto region, made by mixing cabbage and various ingredients into a batter of flour and water, then grilling it on a griddle. It has a more watery and thicker batter than Okonomiyaki. It has a savory flavor with a rich dashi broth, and while the texture is gooey, the parts that get crispy on the griddle are crunchy. It is cooked on a griddle and eaten directly while hot using a small spatula (hagashi).
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Place Information
Contains Dairy
Peanut Allergy
Contains Fish
Contains Shellfish
Gluten Free
Vegan Options
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4.2
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Moderate
Meguro City, Takaban, 2 Chome−5−2 市川クリニックヴィラ
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