Ota City, Tokyo, Japan｜冨士ＳＯＮ

The difference between monjayaki and okonomiyaki is like the difference between a soft-boiled egg (monjayaki) and a hard boiled egg (okonomiyaki), including the yolk. Monjayaki uses more dashi stock to dissolve the flour, so the parts that are not on the iron plate are especially loose. Aside from the introduction, I ordered Fuji Son Stamina Monja. Pork, garlic, and raw egg are added to the basic dough and ingredients (cabbage, tenkasu, etc.). The menu describes how to cook monjayaki. Stir-fry the ingredients when the oil spreads on the iron plate, and when it is browned, make a ring-like bank and pour the remaining water-soluble flour into the center. I had it with a small iron, but I put it on a plate and ate it with chopsticks.

I went on a weekday for lunch. I was satisfied with the owner's customer service.The owner baked my first after-meal sweets for me.

I went from Yokohama to visit a grave and used it for lunch on the way home. It was delicious and very satisfying. The store clerk's response is wonderful, and if you live nearby, you will come to this store frequently. I will definitely stop by when I go to Ikegami again. Neighbors are envious!