How to eat Monjayaki | Build an embankment and pour in the broth!
Monjayaki, a dish of griddle-fried batter and fillings, is a favorite dish in Tokyo’s historic downtown region of Shitamachi. While it’s hardly an uncommon dish, you might still be unsure of what to do if you find yourself in front of the griddle! We’ve asked a monjayaki specialty restaurant for some tips on how to enjoy this unique dish.
【Advised by】Tsukishima Meibutsu Monja Daruma（月島名物もんじゃ だるま）
Table of Contents
First, fry the fillings
To fry monjayaki, the fillings and dashi (broth) are cooked separately. First, begin with the fillings. Lightly oil the griddle, then add ingredients such as kiri-ika (dried shredded squid) and sakura-ebi (small dried shrimp). Toast these ingredients as you break them up with the spatulas to bring out their flavor and fragrance, which will spread through the entire monjayaki.
After breaking up the smaller ingredients, fry the cabbage. Do not tip the bowl, instead, scoop the cabbage out of the broth with a spoon, being mindful to keep as much broth in the bowl as possible. Use the spatulas to chop the cabbage so that it is easier to eat.
Next, build a levee
After you have finished chopping the cabbage, it’s time to build a “levee” (called “dote” in Japanese) to contain the broth. According to the chef, the trick is to first arrange the ingredients into a log shape.
Starting at the center of the log-shaped mound of ingredients, spread out the ingredients to form the walls of the levee, using the spatulas as if drawing a circle.
Pour in the broth!
After building the levee, pour the remaining broth from the bowl into the middle of the levee. Before pouring, stir the bowl with a spoon to distribute any ingredients or seasoning that have settled on the bottom. To prevent the levee from bursting, it’s important to pour the broth in two or three batches.
After adding the broth, keep an eye on the dish as it cooks for a little while. Before long, you’ll see a thin skin form, and the edges of the broth will start to turn darker brown.
Mix in the levee and spread into a thin cake
Once a skin has formed on the surface, it’s time to mix in the levee. Using spatulas in both hands, mix the fillings and broth together.
Once the batter is well mixed, spread it thinly across the griddle. The thinner you spread the cake, the more toasted the bottom will become.
If you have ordered toppings, now is the time to put them on. Scatter them across the top of the thinly-spread batter, being sure to cover the entire surface. Cheese, pictured here, is a favorite topping.
Master using the small spatula
The batter will start to thicken, indicating that it’s ready. Lastly, turn the heat down to low, which will allow the ideal amount of heat to continue browning the bottom. To eat monjayaki, use the small spatulas which are provided for each person. As pictured, grasp the spatula with your fingertips, and use your index finger to press the monjayaki down against the griddle as you draw it towards you. Press harder to scrape up browned bits, adding toasty flavor.
Lift your spatula from the griddle to reveal your morsel. Some would say that the browned, toasty bits are the best part of monjayaki! Just be mindful that each bite will be very hot, as monjayaki is normally enjoyed straight from the griddle.
Having fun cooking while enjoying the flavors is all part of the monjayaki experience. This is one dish from Shitamachi, Tokyo that you should not miss!
* The published information is current as of August 2022. Prices and other details are subject to change.
Tsukishima Meibutsu Monja Daruma specializes in authentic monjayaki, with your choice of two superbly crafted broths – a light, fresh wafuu dashi (Japanese-style seafood broth) or a rich, savory torigara dashi (chicken bone broth). There are three locations on Tsukishima Monja Street, and one more in Tokyo Sky Tree Town. Tsukishima Meibutsu Monja Daruma Main Restaurant kindly provided the photography venue for this article.
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