Monjayaki (もんじゃ焼き; often called simply "monja") is a type ofJapanese pan-friedbatter, popular in theKantō region, similar tookonomiyaki, but using different liquid ingredients.
Like okonomiyaki, the base of monjayaki is wheat flour and cabbage, with additional ingredients like meat, seafood ormentaiko added according to the diner's preference.[1] However, additionaldashi or water is added to the monjayaki batter mixture, making it runnier than okonomiyaki. The ingredients are finely chopped and mixed into the batter before frying. The consistency of cooked monjayaki is comparable tomelted cheese.
Diners eat directly from the grill using a small spatula.[2] Monjayaki diners also participate in the cooking by spreading raw monja on the grill so that crispy bits form andcaramelize. Many monjayaki restaurants can be found in theTsukishima district ofTokyo where the dish is said to have originated. Most of these restaurants also serve regular okonomiyaki.[3]
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