How to Make Monjayaki (Tokyo's Savory Pancake Recipe)

Osaka may be famous for its okonomiyaki, but Tokyo has its own quirky, sizzling counterpart: monjayaki.

Okonomiyaki is made from a flour-based batter with cabbage and seasoned with Worcestershire sauce or okonomiyaki sauce. However, have you heard of monjayaki, which uses similar ingredients but offers a completely different experience? In this recipe, I’d like to introduce this Tokyo specialty and share what makes it so distinctive.

At first glance, monjayaki might appear unfinished because of its runny texture and less structured look. But this loose consistency is exactly what defines the dish and makes it a one-of-a-kind experience in Japan.

A Brief History of Monjayaki

Monjayaki used to be an inexpensive snack at dagashi (traditional candy shops) and was especially popular among children. The name “monjayaki” comes from the word moji (letters), because kids practiced writing characters on the griddle using the flour-and-water batter. Sometimes Babystar Ramen was added for a fun crunch.

In Tokyo’s Shitamachi districts, monjayaki later became a beloved sake accompaniment for adults. Today, retro monja-style dagashi shops are becoming rare, while creative, premium monjayaki restaurants are gaining popularity. The Tsukishima area is the heart of monjayaki culture, home to Monja Street, where around 60 monjayaki restaurants line a 500-meter stretch.

What Makes Monjayaki Different from Okonomiyaki?

1. Texture. The biggest difference is the texture. While okonomiyaki cooks into a thick pancake, monjayaki stays runny and gooey. This comes from using less flour and more water. That soft, melty consistency is exactly what fans love.

2. Making and Eating Style. Unlike okonomiyaki’s pancake shape, monjayaki is cooked by stir-frying the ingredients on the griddle, forming a ring, then pouring the batter into the center. It’s eaten directly from the griddle using a tiny spoon-shaped spatula. It may seem unusual, but it’s part of the fun and charm.

What’s Inside Monjayaki?

Regular monjayaki is made from a flour-based batter seasoned with Worcestershire sauce, mixed with cabbage, tempura bits (agedama), and umami-rich toppings like bonito dashi, dried bonito flakes, shredded squid, or tiny dried shrimp. Just like okonomiyaki, you can customize it with seafood, meat, mochi, corn, kimchi, cheese, and more. It’s cooked on an iron griddle at specialty diners or on a hot plate at home.

If you enjoy flour-based batter dishes like okonomiyaki, feel free to check out these recipes as well: Osaka okonomiyaki recipe and Okonomiyaki sauce recipe, Hiroshima-style okonomiyaki recipe, vegan okonomiyaki recipe, and vegan okonomiyaki sauce recipe.