Monjayaki and Okonomiyaki Difference: A Cook’s Guide

Monjayaki and okonomiyaki are Japanese griddle dishes made with cabbage, batter, and savory toppings, but they cook and eat differently. Okonomiyaki is a thick, sliceable pancake; Tokyo-style monjayaki uses a much looser batter and is eaten in small, crisp-edged portions straight from the hot griddle. This recipe makes one of each so you can compare them at home.

Ingredients

1 cup (120 g) all-purpose flour, divided into ½ cup (60 g) for each batter
1 cup (240 ml) dashi stock, cold, divided into ¾ cup (180 ml) for monjayaki and ¼ cup (60 ml) for okonomiyaki
2 large eggs (about 100 g without shells), 1 for each batter
3 cups (210 g) finely shredded green cabbage, divided into 1½ cups (105 g) per batter
4 oz (115 g) thinly sliced pork belly, cut into bite-size pieces, divided equally
2 tablespoons (30 ml) neutral oil, divided
2 tablespoons (30 ml) Worcestershire sauce, divided
2 tablespoons (30 ml) soy sauce, divided
2 tablespoons (30 g) tenkasu (Japanese tempura scraps), divided; optional, but they add crunch
2 scallions (about 30 g), thinly sliced and divided
2 tablespoons (30 g) beni shoga (Japanese pickled red ginger), chopped and divided; regular pickled ginger is a milder substitute
¼ cup (60 ml) okonomiyaki sauce, for serving; or use a mixture of 3 tablespoons (45 ml) Worcestershire sauce and 1 tablespoon (15 ml) ketchup
2 tablespoons (30 g) Japanese mayonnaise, for serving
1 tablespoon (3 g) aonori (dried green seaweed flakes), for serving; finely crumbled nori is a substitute
1 tablespoon (3 g) katsuobushi (bonito flakes), for serving; omit for a vegetarian meal

Instructions

Mix the batters. In one bowl, whisk ½ cup (60 g) flour, ¾ cup (180 ml) dashi, 1 tablespoon (15 ml) Worcestershire sauce, and 1 tablespoon (15 ml) soy sauce until smooth. In a second bowl, whisk the remaining flour and dashi with the remaining Worcestershire and soy sauce. Add one egg to each bowl and whisk just until combined. The first mixture should be thin and pourable; the second should be loose but noticeably thicker.
Prepare the fillings. Divide the cabbage, pork, tenkasu, scallions, and ginger into two portions. Keep the two batters and their fillings separate. If using packaged dashi, check its saltiness before adding more seasoning.
Cook the monjayaki filling. Heat a large, well-seasoned flat griddle or wide nonstick skillet over medium heat and add 1 tablespoon (15 ml) oil. Add the pork portion for monjayaki and cook, turning, until browned and cooked through. The USDA FSIS safe minimum for pork is 145°F (63°C) with a 3-minute rest for whole cuts; because these are small, thin pieces, cook them thoroughly and check a representative piece with a food thermometer.
Make a ring. Add the monjayaki cabbage, tenkasu, scallions, and ginger to the pork. Stir-fry for about 2 minutes, then arrange the mixture in a thick ring with a clear space in the middle. Pour the thin monjayaki batter into the center. Let it bubble and thicken for 2 to 3 minutes without immediately mixing it through the vegetables.
Finish the monjayaki. When the batter in the middle looks glossy and partially set, fold the vegetables into it and spread the mixture into a wide, thin layer. Cook for 3 to 4 minutes, until the underside is browned and crisp in spots and the top is steaming and set. Monjayaki is deliberately soft and moist, not a firm pancake. Scrape small bites from the hot griddle with a small metal spatula or serving spatula; use a heat-safe griddle and take care around its hot surface.
Cook the okonomiyaki. While the monjayaki cooks, heat the remaining oil in a second skillet over medium heat, or cook the pancake after transferring the monjayaki to a warm plate. Add the remaining pork and cook until browned and cooked through, following the pork safety guidance above. In its bowl, stir the remaining cabbage, tenkasu, scallions, and ginger into the thicker batter. Pour the mixture into the skillet and shape it into a round about ¾ inch (2 cm) thick.
Flip and cook through. Cook the okonomiyaki for 4 to 5 minutes, until the bottom is golden and the edges look set. Slide a wide spatula underneath and flip carefully. Cook the second side for another 4 to 5 minutes, pressing lightly once, until browned and the center is cooked through. The egg-containing pancake should reach 160°F (71°C), the USDA FSIS safe minimum for egg dishes, checked with a food thermometer inserted into its center.
Serve both styles. Drizzle the okonomiyaki with okonomiyaki sauce and mayonnaise, then scatter over aonori and katsuobushi. Serve the monjayaki directly from its griddle or skillet while hot, with small spatulas. Keep the two styles distinct: the pancake should hold its shape, while the monjayaki stays soft and scoopable.

Tips

Use cold dashi and finely shredded cabbage. A cold, thin monjayaki batter is easier to pour into the center of the vegetable ring; coarse cabbage can make both mixtures difficult to shape.
Dashi is a Japanese stock often made with kombu and bonito. For a vegetarian version, use kombu-shiitake dashi or mild vegetable stock; the flavor will be less fish-forward. Water works in a pinch, but the result is milder.
If you do not have a flat griddle, use a wide skillet. Cook the monjayaki first and transfer it to a warm, heat-safe serving plate while the okonomiyaki cooks. Do not put a hot skillet on an unprotected table.
Do not try to flip monjayaki like a pancake. Its wet texture is intentional. For okonomiyaki, wait until the bottom is set before flipping, and use a broad spatula to reduce the chance of breaking it.

Serving Suggestions

Serve the dishes hot as a shared meal, with the okonomiyaki cut into wedges and the monjayaki eaten in small bites. A simple cucumber salad, chilled tofu, or lightly dressed greens makes a refreshing side. Offer extra sauce, mayonnaise, aonori, and ginger at the table so everyone can season a portion to taste. If cooking at the table on a portable griddle, follow the appliance instructions and keep cords, sleeves, and serving utensils clear of the hot surface.

Variations

For seafood okonomiyaki, replace the pork with peeled shrimp or chopped squid. Cook seafood until it reaches 145°F (63°C), the USDA FSIS safe minimum for fish and shellfish, checking with a food thermometer. For a vegetarian version, omit pork and add sliced mushrooms or cooked corn; use vegetarian dashi and leave out bonito flakes. You can also add a small amount of shredded cheese or cooked noodles, though those change the traditional flavor and texture. Regional and household recipes vary, and toppings are flexible; the defining difference remains the batter and how each dish is cooked and eaten.

Storage and Reheating

Refrigerate leftovers within 2 hours in airtight containers. Keep them for 3 to 4 days in the refrigerator. Monjayaki loses its crisp patches as it sits, so it is best freshly cooked. Reheat either dish in a covered skillet over low to medium heat, turning the okonomiyaki once, until the center reaches 165°F (74°C), the safe temperature for reheated leftovers. A microwave also works; heat in short intervals, stirring monjayaki or turning the pancake, and check that it is hot throughout. Do not leave cooked food at room temperature for more than 2 hours.

Frequently Asked Questions

What is the main difference between monjayaki and okonomiyaki?
Okonomiyaki has a thicker batter mixed with cabbage and toppings, then cooks into a firm pancake. Monjayaki has much more liquid in its batter; the filling is griddled first, the batter is poured into a center well, and the finished mixture stays soft and is eaten in small bites.

Are monjayaki and okonomiyaki from the same part of Japan?
Okonomiyaki is strongly associated with Osaka and Hiroshima, where distinct styles developed. Monjayaki is especially associated with Tokyo’s Tsukishima area. Both have regional and household variations, so there is no single topping list used everywhere.

Can I make either dish without dashi?
Yes. Use kombu-shiitake dashi or vegetable stock for a vegetarian option. Plain water is possible, but it gives the batter less savory depth. Avoid fish-based dashi if you need the dish to be vegetarian.

Can I cook both dishes in the same skillet?
Yes. Cook the monjayaki first and move it to a warm, heat-safe plate, then wipe the skillet if needed and cook the okonomiyaki. A wide, well-seasoned skillet or nonstick pan is easier to manage than a small pan.

Why is my okonomiyaki falling apart?
The pancake may have been flipped before its bottom set, or it may be too large or thin to turn easily. Keep it about ¾ inch (2 cm) thick, wait until the edges look set, and flip with a wide spatula. If necessary, divide the batter into two smaller pancakes.

Is monjayaki supposed to be runny?
It is much softer than okonomiyaki, but it should not be a pool of raw batter. Let the batter bubble and thicken in the center before folding it through the vegetables, then cook until it is steaming and glossy with browned, crisp patches underneath.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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