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Monjayaki (もんじゃ焼き) 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 which consist of julienne-strips of cabbage and tempura crumbs, seasoned with shoyu or Worcester sauce 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. Monja Yaki initially was served as a dessert.

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