- Firstly, ingredients such as dried squid, sweet corn and cabbage are heated on a cast iron plate.
- On the iron plate, these ingredients are gathered together – building a circular wall with a hollowed-out space.
- After which, watery batter is poured inside to be mixed with flour into the hollow.
- And finally ending by using a spatula to scrape the half-cooked part around and scooping up the cooked part – into your mouth!
Monjayaki was originally eaten as a children’s treat in downtown Tokyo.
The origins of this dish possibly trace back to Asakusa, a district in Tokyo.
(More on Asakusa, here!)
Nowadays, Monjayaki has been established as a specialty of the Kanto region.
It is the counterpart to Okonomiyaki – a similar dish cooked differently and also, the specialty of the Kansai region.
Some think of Monjayaki as Takoyaki’s “secret lover”…
And possibilly, step-dad to Bakudanyaki…??
I shall stop making a mockery of food here.