DISH RESEARCH · Main dish
Monjayaki
Also known as: もんじゃ焼き
The Tsukishima promotion-cooperative recipe published by MAFF cooks cabbage, squid, tenkasu and dried shrimp on an oiled hot plate, then adds its own water-flour-dashi-Worcestershire batter and finishes with seaweed, bonito and pepper.
About Monjayaki
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
MAFF’s Tokyo entry presents monjayaki as a hot griddle dish eaten with a small spatula. The selected Tsukishima promotion-cooperative recipe uses cabbage, cut squid, tempura scraps and dried shrimp.
Water, flour and supplied Japanese granulated dashi make the batter, with Worcestershire sauce mixed in separately. The four solid ingredients are arranged over that same mixture.
The solid ingredients cook on an oiled hot plate and are finely chopped with a spatula. Once the cabbage wilts, they form a round bank to hold the remaining batter in its centre.
The batter heats until its surface begins to bubble, then the whole mixture is stirred and spread flat. Aonori, a separate bonito-flake topping and the source’s unqualified pepper finish it when the underside is golden.
The source describes pressing small portions against the griddle and eating them hot, with family-and-friend meals among its modern settings. It also identifies home-preparation sets and local cooperative promotion, separate from the selected recipe’s ingredients.
Ingredients in Monjayaki
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
- Cabbagebase
- Wheat flourbinder
- Dashi stockbase
- Soy Sauceseasoning
- Vegetable Oilcooking medium
- Green oniongarnish
- Porkprotein
- Seafoodprotein
- Okonomiyaki saucesauce
- Aonorigarnish
- Japanese mayonnaisetopping
- Bonito flakestopping
- Batterbase
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
Countries
Cuisines & regions
Associations in the cited sources
These describe source-specific cultural or geographic connections. Catalogue links may still need review.
- Cooking traditions
- Tokyo Tsukishima / Monja Promotion Association Cooperative
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.