Discover Monjayaki, Tokyo’s Unique Street Food
Monjayaki, a savory Japanese pancake from Tokyo, is a runny, gooey cousin of Okonomiyaki, packed with cabbage and customizable toppings. Cooked on a griddle, it’s a fun, communal dish.
The Charm of Monjayaki
Monjayaki, affectionately called “monja” by locals, is a beloved Tokyo street food that’s all about texture and togetherness. Originating in the Kanto region, particularly in Tokyo’s Tsukishima district, this savory pancake is looser and more liquid than its Osaka-style Okonomiyaki cousin, with a batter that’s spread thin on a griddle and eaten straight off with tiny spatulas. Packed with shredded cabbage and customizable ingredients like seafood, pork, or cheese, Monjayaki is a fun, interactive dish often enjoyed in groups at restaurants with built-in griddles. Its gooey consistency and umami-packed flavors, topped with okonomiyaki sauce and Japanese mayonnaise, make it a must-try for anyone craving authentic Japanese comfort food. This Monjayaki recipe is easy to make at home, adaptable for vegetarian or vegan diets, and ready in about 30-40 minutes. Let’s bring the vibrant flavors of Tokyo’s Monja Street to your kitchen!
Ingredients (Serves 4)
For the Batter
- ¾ cup (90g) all-purpose flour
- 1 cup (240ml) dashi (Japanese soup stock, or vegan kombu dashi) Just One Cookbook
- 1 tbsp Worcestershire sauce (or vegan alternative)
- 1 tsp soy sauce
- ¼ tsp baking powder (aluminum-free)
For the Filling
- ½ head (480g) green cabbage, finely shredded
- ½ cup (50g) bean sprouts
- 40g green onions, finely chopped
- ½ cup (30g) tenkasu (tempura bits, optional for crunch)
- ½ lb (225g) sliced pork belly, shrimp, or squid (optional, omit for vegetarian)
- ¼ cup (25g) pickled red ginger (kizami shoga, optional)
- ½ cup shredded mozzarella or cheddar (optional for a modern twist)
For the Toppings
- Okonomiyaki sauce (Otafuku brand or homemade)
- Japanese Kewpie mayonnaise (or vegan mayonnaise)
- Aonori (dried green seaweed)
- Katsuobushi (dried bonito flakes, optional)
Equipment
- Large griddle or teppanyaki pan
- Small metal spatulas (for eating)
- Salad spinner (to drain cabbage)
- Mixing bowls
- Whisk
- Tongs
Step-by-Step Instructions for Tokyo-Style Monjayaki
Prep Time: 15 minutes
Cook Time: 15-25 minutes
Total Time: 30-40 minutes
Servings: 4 pancakes
Step 1: Prepare the Batter
In a large mixing bowl, whisk together ¾ cup flour, ¼ tsp baking powder, 1 tbsp Worcestershire sauce, 1 tsp soy sauce, and 1 cup dashi. The batter should be very thin and runny, unlike the thicker Okonomiyaki batter, as Monjayaki’s signature gooey texture comes from this loose consistency. Set aside while you prep the fillings. For an authentic dashi recipe, check out Just One Cookbook.
Step 2: Prep the Filling
Finely shred ½ head of cabbage into ½-inch (3cm) pieces and drain using a salad spinner to remove excess moisture, ensuring a crisp base. Rinse ½ cup bean sprouts and pat dry. Chop 40g green onions finely. If using proteins like pork belly, shrimp, or squid, slice them into bite-sized pieces. Set all fillings aside in separate bowls for easy assembly.
Step 3: Cook the Filling
Heat a large griddle or teppanyaki pan over medium heat (350°F/180°C). Brush with 1 tsp vegetable oil. Place a portion of cabbage (about 1 cup), bean sprouts, green onions, tenkasu, pickled ginger, and your chosen protein (if using) on the griddle. Stir-fry for 2-3 minutes until the cabbage softens slightly and the protein begins to cook. Form the mixture into a loose ring or donut shape, leaving a small well in the center.
Step 4: Add the Batter
Pour about ½ cup of the runny batter into the center of the vegetable ring. Let it spread naturally, mixing slightly with the fillings, but don’t stir too much yet. Cook for 2-3 minutes until the edges start to set. If using cheese, sprinkle 2 tbsp shredded mozzarella or cheddar over the top now for a melty, modern twist popular in Tokyo.
Step 5: Mix and Spread
Using a small spatula, gently mix the batter and fillings together on the griddle, spreading the mixture into a thin, 6-8 inch pancake. Unlike Okonomiyaki, Monjayaki should remain soft and gooey, not crispy. Cook for 5-7 minutes, stirring occasionally to prevent burning, until the bottom forms a slight crust but the top stays moist.
Step 6: Add Toppings
Drizzle okonomiyaki sauce generously over the Monjayaki, followed by a zigzag of Kewpie mayonnaise. Sprinkle with aonori and katsuobushi (if using) for that classic umami finish. The bonito flakes will dance in the heat, adding a fun visual flair.
Step 7: Serve and Enjoy
Serve the Monjayaki directly on the griddle or transfer to a warm plate. Use small metal spatulas to scoop and eat straight from the griddle, Tokyo-style, scraping up the crispy bits. Pair with a cold Japanese beer or sake for an authentic experience. For a taste of Tokyo’s Monjayaki culture, explore Tsukishima Monja Street.
Nutritional Information (Per Pancake)
- Calories: ~600-700 kcal (varies with toppings/protein)
- Carbohydrates: 55g
- Protein: 20g
- Fat: 35g
Note: Values depend on ingredients used. For a lighter version, skip protein or reduce oil.
Variations to Try
- Vegetarian/Vegan Monjayaki: Omit pork, shrimp, or katsuobushi, use vegan dashi, and swap mayonnaise for a plant-based version. Add mushrooms or corn for extra flavor.
- Seafood Medley: Mix shrimp, squid, and scallops for a coastal Tokyo vibe.
- Spicy Monja: Add chopped chili peppers or shichimi togarashi for a fiery kick.
Storage and Reheating
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 2 days. Monjayaki’s texture is best fresh, so avoid over-storing.
- Freezing: Not recommended, as the runny texture doesn’t freeze well.
- Reheating: Reheat on a griddle over medium heat for 5-7 minutes, adding a splash of water to restore moisture. Avoid microwaving to maintain texture.
Tips for Perfect Monjayaki
- Runny Batter: Keep the batter thin for Monjayaki’s signature gooey texture. Don’t overmix when combining with fillings.
- Cabbage Prep: Drain cabbage thoroughly to avoid excess water diluting the dish.
- Griddle Heat: Maintain medium heat to prevent burning while keeping the center soft.
- Communal Fun: Serve on a shared griddle for an authentic Tokyo experience, letting everyone scoop their portion Japan Guide.
Tokyo’s Monjayaki Culture
Monjayaki is a star of Tokyo’s Tsukishima district, where “Monja Street” is lined with restaurants specializing in this dish. Born as a post-war snack for kids, it evolved into a social meal where groups gather around a hot griddle, customizing their monja with favorite ingredients. The gooey texture and interactive cooking make it a fun, casual dish, perfect for pairing with drinks and laughter. Learn more about Tokyo’s vibrant food scene at Go Tokyo.
FAQs
How is Monjayaki different from Okonomiyaki?
Monjayaki is runnier and gooier, with a thinner batter, while Okonomiyaki is thicker and more pancake-like Japan Guide.
Can I make it gluten-free?
Yes, use gluten-free flour and ensure dashi and Worcestershire sauce are gluten-free.
What’s the best way to eat Monjayaki?
Scoop it directly from the griddle with small spatulas, enjoying the crispy edges and soft center.
Conclusion: Bring Tokyo’s Monja Street Home
This Monjayaki recipe captures Tokyo’s playful, communal street food spirit with its gooey texture and customizable toppings. Whether you’re adding seafood, cheese, or keeping it vegetarian, this dish is a fun way to explore Japanese cuisine. Serve it hot, share with friends, and let the griddle do the talking. Got a favorite Monjayaki topping? Share it in the comments, and check out our Hiroshima-Style Okonomiyaki or Yakitori recipes for more Japanese flavors!
