Learn How To Make Monjayaki An Okonomiyaki-Type Dish From Tokyo

Follow along our recipe & enjoy this Japanese pan-fried dish with an ice-cold beer!

If you love Japanese food, you’ll surely love monjayaki!

Monjayaki, or often called monja, is a popular dish in the Kanto region of Japan.

The dish originated from a snack called mojiyaki which was sold at dagashiyas (Japanese candy shop) during the Meiji Period (1868-1912). Kids often went to dagashiyas to practice writing letters with the water and flour batter on teppanyaki grills … giving it the name “mojiyaki” directly translating to “letters grilled.”

You might also think it looks kinda like okonomiyaki. Okonomiyaki is definitely similar, but it actually came from Osaka … which is in the Kansai region. Although they have a lot of the same ingredients, the less amount of flour used in monja gives it a runnier batter mixture versus okonomiyaki’s.

There really is no right or wrong way of cooking this dish. There are several different types you can make — a few of them listed below.

• Mentai Mochi
• Pork Kimchi
• Natto Mochi
• Curry Cheese

Below are the ingredients and recipe of our monjayaki but feel free to adjust to your liking.

BATTER INGREDIENTS

• Flour
• Dashi Stock
• Water

ADDITIONAL INGREDIENTS

• Bonito Flakes
• Tenkasu (Mini tempura batter crumbs)
• Sakura Ebi (Tiny dried shrimp)
• Green Onions
• Cabbage

CONDIMENTS

• Japanese Worcestershire Sauce or Tonkatsu Sauce
• Soy Sauce

DIRECTIONS

1. Cut and chop your vegetables and meats
2. Thoroughly mix batter ingredients into a bowl
3. Put “Additional Ingredients” onto the oiled grill and form a circular donut-like circle
4. Carefully pour the batter into the center of the circle/donut you’ve created and cook until the batter thickens
5. After it’s cooked, grab your special monja utensil/spatula and grub away!

It’s also pretty good to let it cook a while so it’s all crispy!!! Kinda like a senbei (japanese rice cracker).

Meshiagare or bon appétit! Let us know how your monjayaki turns out!