What is Monjayaki?
Monjayaki: A Savory, Interactive Japanese Dish
Let’s explore Monjayaki (often shortened to “Monja”), a unique and delicious Japanese dish that’s both a food and an experience!
What is Monjayaki?
Monjayaki is a pan-fried batter dish, similar to a savory pancake, but with a much runnier, almost liquid consistency. It’s made with a thin, watery batter called dashi (a Japanese soup stock, usually made from kelp and dried bonito flakes) mixed with wheat flour and various finely chopped ingredients. These ingredients can include:
Seafood: Shrimp, squid, octopus, scallops
Meat: Pork, chicken, sometimes beef
Vegetables: Cabbage (very common!), shredded carrots, onions, corn, kimchi, and more
Other: Mochi (rice cakes), cheese, mentaiko (spicy cod roe), Beni shoga (pickled red ginger)
The key characteristic of Monjayaki is its texture. Unlike a solid pancake, it’s gooey and soft. You eat it directly from the hot griddle using small, spatula-like tools called hera.
A Brief History of Monjayaki
Monjayaki originated in the Tsukishima area of Tokyo during the late Edo period (19th century). It started as a cheap and simple snack for children. Street vendors would write letters and words in the batter on the griddle using the batter, which led to the name.
“Monja” is believed to come from “moji-yaki,” meaning “grilled letters.” Originally, it used a simple flour and water mixture, but after World War II, with increased access to ingredients, it evolved into the more flavorful dish we know today. Tsukishima remains the “Monja capital” of Japan, with entire streets dedicated to Monja restaurants.
Monjayaki vs. Okonomiyaki vs. Hiroshima-style Okonomiyaki
This is where it often gets confusing for newcomers to Japanese cuisine. Here’s a breakdown of the key differences:
Okonomiyaki (Kansai/Osaka style): This is probably the most well-known of the three internationally. Okonomiyaki is also a savory pancake, but the batter is thicker, and all the ingredients are mixed together before being cooked on the griddle. The result is a solid, pancake-like dish that you typically cut into pieces with a larger spatula. Think of it as a Japanese “pizza” or “omelet”.
Hiroshima-style Okonomiyaki: This is a layered dish. First, a thin crepe-like layer of batter is cooked. Then, a large amount of cabbage, bean sprouts, and other ingredients (often including noodles!) are piled on top. The ingredients are not mixed into the batter. It’s often flipped, and a fried egg is frequently added. It’s much larger and more substantial than Kansai-style Okonomiyaki.
Monjayaki: As described above, the batter is very runny. The key difference is the process and the texture. First, the solid ingredients are cooked on the griddle. Then, they are arranged into a ring shape (like a donut). The batter is then poured into the center of the ring. As it cooks, you use the small hera spatulas to scrape and mix the batter and ingredients from the edges towards the center, gradually spreading it out. You eat it directly from the griddle while it’s still hot and gooey.
The Monjayaki Experience: How to Eat It
Preparation: The staff at a Monja restaurant will usually bring a bowl of the pre-mixed batter and ingredients to your table, which has a built-in teppan (hot griddle).
Cooking (often done by the staff or with their guidance):
The solid ingredients are placed on the hot griddle and cooked first.
A ring (or “doughnut”) shape is formed with the cooked ingredients.
The batter is poured into the center of the ring.
Eating:
Using your small hera, you scrape small portions of the cooked Monja from the edges.
Press the Monja against the griddle with the hera to slightly crisp it up.
Eat it directly off the hera. It’s hot! Be careful.
Continue scraping, mixing, and eating until it’s all gone.
The social aspect: Monjayaki is a very social food. You typically share a large griddle with friends or family, and the process of cooking and eating together is a big part of the fun.
Recommended Monjayaki Restaurants in Tokyo (Tsukishima)
Tsukishima Monja Street is the place to go! Here are a few highly-rated options:
Monja Kura (もんじゃ くら): Known for its high-quality ingredients and classic Monja.
Monja Moheji (もんじゃ もへじ): A popular choice with a wide variety of Monja options, including some unique and creative combinations.
Iroha (いろは): Iroha is one of the more famous and long-running monjayaki restaurants. There are multiple Iroha locations.
Monja Ohshima (もんじゃ 大島): Well-regarded for its generous portions and flavorful Monja.
Maguroya (まぐろ家): Though the name suggests they may be specilized in tuna, there are multiple monjayaki restautants named Maguroya.
Tips for Your First Monja Experience:
Go with someone who knows how to eat it: If possible, go with a Japanese friend or someone who has experience with Monja. It makes the process much easier.
Don’t be afraid to ask for help: The staff at Monja restaurants are usually very helpful and used to guiding beginners.
Embrace the messiness: Monja is inherently a bit messy. That’s part of the fun!
Try different toppings: Experiment with different ingredients to find your favorite combinations.
**Drink beer or other refleshing beverages:**Monjayaki goes well with beer, sake, or other local drinks.
Monjayaki is more than just a meal; it’s a cultural experience. It’s a fun, interactive, and delicious way to enjoy Japanese cuisine and connect with local culture. Don’t be intimidated – give it a try!
