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).
