Spread some cooking oil on a heated griddle.
	Drop only the fillings to the griddle with a spoon, leaving the soup behind in the bowl. Stir-fry the fillings. <<= This is the "Monja-soup". Be cafeful not to spill it to the griddle.
	When stir-frying the fillings, cut the cabbage in it into small pieces with spatulas. It makes the taste of cabbage spread to other fillings.
	When the filling is cooked, make a doughnut shaped wall with it. You will pour the soup into it, so take your time and make a good one. Or else, the soup will spread all over the griddle.
	Now, the "Monja-soup". Add some Worcester sauce, or soy sauce, depending on the fillings.
	Pour the soup into the wall. Be careful not to let the soup break out.
	If everything is OK, your monjayaki should look like this. If the soup is out of the wall, try to put it back using spatulas. Cook the soup in this conditon for 4 to 5 minutes.
	White waterly soup will turn into transparent gel. It's almost done.
	Now, mix the soup with the wall(fillings). Mix them all up, quickly, quickly !!
	Spread the mixture thin.
	Put some green laver and red pepper on as seasonings. And...monjayaki done and ready to eat !!

		Now the cooking part is over. Simple, but unique isn't it ? Cooking is one important part of enjoying monjayaki. You can also make your orijinal monjayaki by choosing your favorate fillings or toppings. Now you can tell your friends, "Leave monjayaki to me !!" Next, we will tell you how to eat it.

How to eat monjayaki with special spatulas "HAGASHI"

We use very small spatulas specially made to eat monjayaki. There are called "HAGASHI" which literally means "peeler". First, press down a hagashi to the monjayaki.That part will be cooked more and...	sticks to the hagashi. Pull that portion away from the main part. Don't try to take large portion at a time.	Now a small portion of monjayaki is ready on the hagashi. Eat it off. It's scorch on monjayaki that is so delicious.

		Even Japanese people are not used to eat food with hagashi, so they tend to eat monjayaki with chopsticks. But if you want a real monjyayaki experience, hagashi is indispensable. Be careful with the temperature of the griddle. Monjayaki can be overcooked easily.

History of Monjayaki - Origin is a snack in Tsukishima

The cradle of Monjayaki is said to be Tsukishima district of downtown Tokyo.

Several decades ago, sweetshops in Tsukishima used to have griddles in there shops. They served thin pancakes made out of water, wheat flour, and many kind of fillings.

The snack was popular to kids. It was called "moji-yaki", literally meaning "letter-cake", since kids tried to make the pancake in the shape of their favorate letters. The name "Moji-yaki" turned into "monjayaki" in long history.

Sometimes, junk snacks are added to monjayaki fillings. But more vegitables come with it, so actually monjayaki is a health food.

As we have told you, monjayaki comes from Tsukishima district, but our restaurant located at the middle of Harajuku, a center of shopping and fashion for youngsters, is a place where you can enjoy monjayaki in a open and quiet atmosphere.

Enjoy shopping, and our food in Harajuku. 10 minutes from JR Harajuku station, it is convenient to access other sightseeing spots in Tokyo as well.

If you want to shop and eat in Tokyo, come over to Harajuku, come over to "Sakura-tei"!!