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Monjayaki before cooking
Monjayaki after cooking

Monjayaki (もんじゃ焼き?) (often called simply "monja") is a type of Japanese pan-fried batter with various ingredients. It is similar to okonomiyaki but monjayaki, a specialty of the Kantō region, is made with a dough more liquid than is okonomiyaki. The ingredients are finely chopped and mixed into the batter before frying. The mixture is far runnier than okonomiyaki, and it has a consistency comparable to a pool of melted cheese when cooked. It is then eaten directly off the iron grill using a small spatula. 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[edit]


  1. ^ Trautlein, Steve, "The chow-down tour of Kanto's local dishes", The Japan Times, 24 August 2012, p. 15.

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