I recently encountered a new culinary treat in the shape of Monjaiyaki. This is cooked at the table in a similar fashion to okinomiyaki, but while the latter (a kind of rich omelette with cabbage and vegetables) originates from Okinawa, monjaiyaki is very much a Tokyo staple.
Although it may look rather unpleasant, it’s actually very tasty. The vegetables and meat/fish components are cooked first on the hotplate, arranged in a ring. The hollow centre is then filled with a sort of egg/flour mixture and the whole thing stirred together. When done, all the people around the table carve little bits off using miniature shovels. We tried three variations on this theme. The first, pictured above, was based on camembert cheese and was the clear winner as far as I’m concerned.