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monjayaki
(often called simply "monja") is a type of Japanese pan-fried batter with various ingredients. It is similar to okonomiyaki but monjayaki, a specialty of the Kantō region, is made with a dough more liquid than is ''okonomiyaki''. The ingredients are finely chopped and mixed into the batter before frying. The mixture is far runnier than okonomiyaki, and it has a consistency comparable to a pool of melted cheese when cooked. It is then eaten directly off the iron grill using a small spatula. Many monjayaki restaurants can be found in the Tsukishima district of Tokyo, where the dish is said to have originated. Most also serve regular okonomiyaki.〔Trautlein, Steve, "(The chow-down tour of Kanto's local dishes )", ''The Japan Times'', 24 August 2012, p. 15.〕
==See also==
* Japanese cuisine
* Teppanyaki
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
■ウィキペディアで「monjayaki」の詳細全文を読む
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