Dish

Monjayaki

Monjayaki is made from a batter of flour, water, and dashi (a Japanese soup stock). The batter is mixed with ingredients such as cabbage, seafood, and meat. The mixture is cooked on a hot griddle or pan until it is crispy and golden brown. Monjayaki is often eaten with a small spatula.

Asian cuisine› East Asian cuisine› Japanese cuisine

Pancake

Origins and history

Monjayaki originated in Tokyo in the early 20th century. It was originally a street food that was sold by vendors. Today, it is a popular dish in Tokyo and other parts of Japan.

Dietary considerations

Monjayaki is a low-fat dish that is high in protein and fiber. It is also gluten-free if made with a gluten-free flour blend.

Variations

There are many variations of monjayaki, including cheese monjayaki, mentaiko monjayaki, and mochi monjayaki.

Presentation and garnishing

Monjayaki can be presented in a small iron skillet. It can be garnished with green onions, bonito flakes, or mayonnaise.

Tips & Tricks

To make perfect monjayaki, make sure your batter is thin and smooth. Use a non-stick pan or griddle to prevent sticking. Cook the monjayaki until it is crispy and golden brown.