This is NOT okonomiyaki, by any stretch of the imagination - monja takes quite a bit
more finesse to make. You first dump out the meat & veggies and let
them cook for about a minute - then make a ring on the grill.
Pour about one-third of the batter into the middle. Let that cook. Make the
circle wider, add more batter. Keep cookin'. One more round, add all the batter,
and scrape the underside so the 'koge' (charred stuff) doesn't get too black and
bitter-tasting.
Mix all together at the end & eat right off the grill - yum, yum. And YES,
you can be from Osaka and STILL appreciate monja. Although Osaka's okonomiyaki still
rules. ;-)
