Monjayaki

Monjayaki is a cherished Japanese pan-fried batter dish that is often savored in the Kantō region. It bears some resemblance to okonomiyaki but features distinctive ingredients that lend it a unique texture and flavor.

What differentiates monjayaki from okonomiyaki is its runnier batter, achieved by adding extra dashi or water. This results in a more liquid consistency compared to okonomiyaki. The ingredients, all finely chopped, are mixed directly into this batter before it's cooked. When prepared, monjayaki adopts a gooey texture that is somewhat reminiscent of melted cheese.

Eating monjayaki is a hands-on experience. Diners typically enjoy it straight from the grill using small spatulas. Part of the enjoyment is spreading the raw batter onto the hot grill yourself, creating those delightful crispy bits that caramelize beautifully.

If you find yourself in Tokyo, the Tsukishima district is the go-to destination for monjayaki. This area is renowned for its numerous monjayaki restaurants and is even considered the birthplace of the dish. Many of these establishments also serve okonomiyaki, allowing you to savor the best of both worlds.