Monjyayaki is a type of Japanese pan-fried batter with various ingredients. It is similar to okonomiyaki but monjayaki, a specialty of the KantÅ 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 grill using a small metal 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.
