Japanese Delicacies: Monja-yaki (dried squid, corn and cabbage)

I am staying away from art and craft today for Tokyo Thursdays.
Instead I went looking for Foodie Bits and was lucky to find a flurry of details on Japanese Delicacies organized by region on the Japan National Tourist Organization site.

I decided to showcase one dish amongst them all, Monja-yaki, a popular dish in Tokyo.

Here is how JNTO describes it:

"Monja-yaki was originally eaten as a children's treat in downtown Tokyo. Now it is established as a specialty of Tokyo. First, you cook ingredients such as dried squid, sweet corn and cabbage on a heated cast iron plate. Then you gather these ingredients together on a plate and build a circular wall with a hollowed-out space and pour a watery batter mixed with flour into the hollow. You scrape the half-cooked part around using a small spatula and scoop up the cooked part stuck to the back of the spatula into your mouth. This dish originated either in Asakusa in Tokyo or in Gunma. At present, Tsukishima in Chuo ward is known throughout Japan as "Monja-yaki Town". Please take that extra step and try this dish when you visit the Ginza area"

My illustration comes from their piece.

I found this Play by play about Monja-yaki on Treasure Chest.

SunnyPages compares Kansai versus Hiroshima style of this dish.

Bon appetit for Tokyo Thursdays #39

Last week: 'Only the Carp that can swim up the Yellow River can become a Dragon' (Koi Nobori)