Name: Komugi
Address: Meguro City, Takaban, 2 Chome−5−2 市川クリニックヴィラ
Price range: $$
Rating: 4.2

Komugi

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Komugi

This is an explanation of how to cook Monjayaki.

Meguro City, Takaban, 2 Chome−5−2 市川クリニックヴィラ

4.2

(47) (Google)

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4.2

47 reviews (Google)

$$

Moderate

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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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