MOHEJI RESTAURANT FAMOUS FOR MONJAYAKI POPULAR JAPANESE GRIDDLE FRIED DISH FROM KANTO REGION TOKYO

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Monjayaki is a popular Japanese griddle-fried dish from the Kanto region (around Tokyo), known for its soft, gooey texture and runny batter, unlike its firmer cousin, okonomiyaki. Made by mixing flour, dashi, and chopped ingredients like cabbage, seafood, or mentaiko on a hot iron griddle, it's cooked and eaten directly from the surface with small spatulas. The dish's origins are in the "shitamachi" areas of Tokyo, potentially developing from small, flour-based snacks eaten by children and during times of food scarcity.

The difference between monjayaki and okonomiyaki :

Okonomiyaki is a thick, savory pancake cooked from a mixed batter, while Monjayaki is a runnier, more liquid version cooked by first frying ingredients on a griddle, forming a well, and then cooking the thin batter within it. Key differences include their batter consistency and cooking method: okonomiyaki's ingredients are mixed before cooking into a solid pancake, whereas monjayaki is cooked in a bubbling pool that is scooped up with a small spatula, creating a crispier, gooey texture