Monja Yaki, a specialty food from the Kanto region of Japan, is also the ancestor of the famous Okonomiyaki from the Kansai region.

Monja-yaki is made by mixing flour paste with various ingredients and then pouring it on a hot iron plate to bake. When eating, you need to use a special small spoon to scoop a little bit, and then press it on the iron plate to make it crispy.

Eat after feeling sick.

Its characteristic is its fragrant aroma, which is in sharp contrast to okonomiyaki in the Kansai region.

Origin: Monjayaki (Tokyo) The earliest "Monjayaki" was a snack eaten by ordinary children in Tokyo, and it has become well-known as a specialty of Tokyo.

The most unique thing is the way to eat it.

First, put the cabbage and other accessories on the hot iron plate and stir-fry, then form a circle around it, pour the batter into it, and wait for a while until it is cooked.

Finally, use a spatula to press around the half-cooked portion and bring the portion stuck to the back of the spatula directly into your mouth.

Regarding the place of birth, some say it is the Asakusa area in Tokyo, while others say it is Gunma Prefecture. There are different opinions.

Tsukishima, located in Chuo-ku, is known as "Monjayaki Street" to all women and children in Japan.

If you have the chance to go to the Ginza area, it is worth trying.

Origin Monjayaki is a unique snack in Japan. It is made by mixing wheat flour with water and seasonings, then adding cabbage, meat or seafood and other ingredients, and then stirring the ingredients. The mixed ingredients are then placed on the iron plate and grilled while eating.

It is said that Monja Yaki has existed since the Edo period. At that time, prepared ingredients were poured on an iron plate to form characters and then baked, hence the name.

Features and flavors: Fragrant Difficulty: Side dishes (intermediate) Time: 30-45 minutes Category: Popular dishes | Home-cooked dishes | Suitable for all ages Ingredients: Japanese mochi, appropriate amount of batter, 200g of cooking water, 200g of cabbage, a little bit of roasted red ginger, a little bit of tempura

A little shrimp, a little green onion, a little dry noodles, a little beef tendon, a little mentaiko, an appropriate amount of minced bonito, a little seaweed powder, a little special sauce, a little Method: 1. Heat the iron plate to 180°C and spread olive oil evenly on the iron plate.

2. Fry the main dish first, then add other ingredients and stir-fry together (except the water for the noodles) 3. After the ingredients are completely cooked and soft, roll them out from the middle into a donut-like round shape, and then add the noodles.

Pour the boiling water into the circle. 4. Fry for about 2 minutes. When the pasta boiling water is slightly hot, quickly stir-fry all the ingredients with a large spatula. When the aroma comes out, spread it flat. Place the heated mentaiko and Japanese rice cakes on the side into the noodles.

The inside of the pot is called "monja-yaki". Finally, add some seaweed powder and minced bonito to garnish. 5. The most delicious part is the crispy rice. Remember to use a spatula to eat it in small bites to enjoy it.

Go to the authentic Japanese style monjasha! Remember to turn down the heat to a minimum so it doesn’t burn.