Have you ever had takoyaki? It’s a ball of flour batter enveloping chopped pieces of octopus. It’s garnished with nori and bonito flakes, takoyaki sauce, and sometimes a dash of mayonnaise.
It’s one of my favorite snacks, something my grandma introduced to me when I was young, one Saturday when I accompanied her to Rustan’s Cubao. We bought it from this kiosk called Samurai. Nowadays I’m glad I don’t have to travel far whenever I crave for takoyaki, as it has become popular in Metro Manila.
Have you ever had monjayaki? First time I heard it I said “what-yaki?”. My Japanese companions had to spell it out for me, as they began preparing the ingredients on the grill. It’s a local Tokyo dish that resembles the okonimiyaki (Japanese pancake). It’s batter though is more watery.
See, on my last night in Tokyo a couple of weeks ago, we went to Dekunobou, an okonomiyaki restaurant near Tokyo’s Kanda station. It was a cookout – and our little group took turns grilling different yummy dishes. When it came to what was to be the highlight of the dinner, the making of the monjayaki, little spatulas were passed around for everyone in the group. A heap of chopped vegetables, fish roe, cheese and the batter were mixed together, and when they were almost cooked, the middle part was pushed outward, so the food became shaped like a donut. A new mix of batter was then incorporated into the “donut-hole”, making the dish more liquidy. I could smell the cheese as it melted, and as the monjayaki turned brown, that’s when I was told to cut a piece for myself using my little spatula. Wow, it was so good! I didn’t know there was such a thing as a monjayaki – I don’t recall ever seeing it in menus.
Monjayaki is best served and eaten with a group. The method of making it is also a good way to bond.
I’d say that moment was pretty special, as I learned something only locals are familiar with.
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