Tokyo-Style Monjayaki

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Monjayaki is a beloved Tokyo street food, especially famous in the Tsukishima district. Unlike okonomiyaki, the batter is intentionally runny and the pancake is eaten directly off the hot griddle with a small spatula. This savory, gooey, umami-packed dish is endlessly customizable with your favorite fillings.

Nutrition Facts

Per serving (estimated)

• 320 kcalCalories
• 11 gFat
• 3 gSaturated Fat
• 38 gCarbs
• 3 gFiber
• 4 gSugar
• 17 gProtein
• 780 mgSodium
• 420 mgPotassium
• 160 mgCalcium
• 2.5 mgIron
• 32 mgVitamin C
• 220 mcgVitamin A

Ingredients

For the batter

• 1 cup all-purpose flour
• 2 large eggs
• 1 1/2 cups dashi stock (kombu and bonito)
• 1/2 cup cold water
• 1/2 tsp soy sauce

For the fillings

• 3 cups finely shredded cabbage
• 1/2 cup chopped scallions
• 1/2 cup diced squid or shrimp
• 1/2 cup diced mochi (cut into 1 cm pieces)
• 1/3 cup corn kernels
• 1/4 cup tenkasu (tempura crumbs)
• 1/4 cup shredded mozzarella cheese

For the topping

• Okonomiyaki sauce or tonkatsu sauce
• Japanese mayonnaise (Kewpie)
• Aonori (dried green seaweed)
• Katsuobushi (bonito flakes)

Directions

1. In a large bowl, whisk the flour, dashi, water, eggs, and soy sauce together until smooth and very runny, similar to thin crepe batter; set aside.
2. Prepare a flat-top griddle or large nonstick skillet and preheat to about 180°C (350°F); lightly brush with neutral oil.
3. Place all fillings (cabbage, scallions, squid, mochi, corn, tenkasu, and cheese) in a mixing bowl and toss to combine.
4. Pour about 3/4 cup of batter onto the hot griddle and quickly spread into a 20 cm circle using the back of a ladle.
5. Mound a generous handful of the filling mixture onto the center of the batter circle.
6. As the edges begin to set, use a small metal spatula (hera) to scrape the cooked bits from the outside toward the middle, mixing the runny batter into the filling; repeat every 30 seconds.
7. Cook for about 6-8 minutes until the bottom is lightly crisp but the center remains soft and gooey, which is the signature texture of monjayaki.
8. Drizzle the surface with okonomiyaki sauce and mayonnaise in a zigzag pattern, then shower with aonori and katsuobushi.
9. Eat directly off the griddle by scraping small bites with the spatula while still piping hot.

Cook’s Notes

• The batter should be much runnier than okonomiyaki batter; if it thickens while sitting, whisk in a splash of dashi.
• Eat monjayaki straight from the teppan for the most authentic experience since it sets quickly off the heat.
• Popular topping swaps include pork belly, kimchi, mentaiko, or extra cheese for a richer bite.
• Use a small metal spatula called a hera to scoop bites; chopsticks will not work well with the gooey texture.
• Pre-cook the squid briefly for 30 seconds in the batter if using large pieces to ensure they cook through.

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