I think I'm going to attempt to make okonomiyaki tomorrow.
I've gathered all sorts of ingredients but am feeling kind-of
chicken, so I may use a kit.... I have a hunk of
(rather-expensive) yamaimo and am hoping it can be frozen. If
not, how long is it apt to keep in the fridge?

Thanks.
--
Jean B.

On Feb 28, 10:18 am, "Jean B." wrote:
I think I'm going to attempt to make okonomiyaki tomorrow.
I've gathered all sorts of ingredients but am feeling kind-of
chicken, so I may use a kit.... I have a hunk of
(rather-expensive) yamaimo and am hoping it can be frozen. If
not, how long is it apt to keep in the fridge?

Thanks.
--
Jean B.

It can be frozen. Just wrap it tightly, and when you need it, peel
and grate the section you need. I would probably cut it into portions
(when I make okonomiyaki, I use about an inch or so for each
okonomiyaki) before freezin, so when you use it you can just take out
the portion you need, rather than the whole thing.

Okonomiyaki is so easy to make from scratch, though, and is difficult
to screw up, so I think you should give it a try. Just try one, and
if it's really bad, freeze the rest of the yamaimo.

I'm making some this weekend, too, as part of a "tea party" menu.

rona

Rona Y wrote:
On Feb 28, 10:18 am, "Jean B." wrote:
I think I'm going to attempt to make okonomiyaki tomorrow.
I've gathered all sorts of ingredients but am feeling kind-of
chicken, so I may use a kit.... I have a hunk of
(rather-expensive) yamaimo and am hoping it can be frozen. If
not, how long is it apt to keep in the fridge?

Thanks.
--
Jean B.

It can be frozen. Just wrap it tightly, and when you need it, peel
and grate the section you need. I would probably cut it into portions
(when I make okonomiyaki, I use about an inch or so for each
okonomiyaki) before freezin, so when you use it you can just take out
the portion you need, rather than the whole thing.

Okonomiyaki is so easy to make from scratch, though, and is difficult
to screw up, so I think you should give it a try. Just try one, and
if it's really bad, freeze the rest of the yamaimo.

I'm making some this weekend, too, as part of a "tea party" menu.

rona

Hi Rona!!!! And thanks. I am going to try three different
methods--one using the kit, one using the special flour, and
on from scratch. (Not all the same day--and I may not do it
today, because I am not feeling well.) Have you got a formula
for a tiny batch?

--
Jean B.

I can't remember exact proportions, but for 1 okonomiyaki, I usually
use 2-3 cups cabbage (whatever fits into a donburi bowl), 1" of a 2-3"
diameter yamaimo, grated, 1 egg, about 1/2 tsp of dashi powder, and 1
heaping Chinese soup spoon (the ceramic kind) of flour. I usually mix
the egg and dashi together so the dashi gets a little better dispersed
when mixed into everything. Then I add that and the yamaimo to the
cabage and mix. I add the flour last. My friend's mother (who taught
me how to make okonomiyaki--mine is Osaka-style) said the "batter"
should be like an earlobe. It's pretty thick, but not like pancake
batter usually is. But it's quite soft. And the wet ingredients just
sort of coat the cabbage--there shouldn't be a lot of batter in the
bowl.

If I can, I'll take pictures and post to eGullet, then link here to
it. There's a whole topic there on okonomiyaki with lots of different
variations. But...I still like mine best. :-)

Rona Y wrote:
I can't remember exact proportions, but for 1 okonomiyaki, I usually
use 2-3 cups cabbage (whatever fits into a donburi bowl), 1" of a 2-3"
diameter yamaimo, grated, 1 egg, about 1/2 tsp of dashi powder, and 1
heaping Chinese soup spoon (the ceramic kind) of flour. I usually mix
the egg and dashi together so the dashi gets a little better dispersed
when mixed into everything. Then I add that and the yamaimo to the
cabage and mix. I add the flour last. My friend's mother (who taught
me how to make okonomiyaki--mine is Osaka-style) said the "batter"
should be like an earlobe. It's pretty thick, but not like pancake
batter usually is. But it's quite soft. And the wet ingredients just
sort of coat the cabbage--there shouldn't be a lot of batter in the
bowl.

If I can, I'll take pictures and post to eGullet, then link here to
it. There's a whole topic there on okonomiyaki with lots of different
variations. But...I still like mine best. :-)

Wow! That little flour? I'm amazed. I think from the
descriptions I am aiming at Osaka-style. I am not doing this
today because I didn't feel well. Maybe tomorrow. Can't keep
that tako for long!

I'm going to print this out for future reference.

It will be lots of fun, since all my pans do have sides....
If I really get into this, I'll have to get a little griddle. :-)

--
Jean B.

By using less flour, you get a much more tender okonomiyaki. It's a
Chinese soup spoon, so it's about 2-4 tablespoons (depending on how
"heaping" you make it). If it seems to dry, add more yamaimo. If it
seems too wet, and a little bit more flour until you get the
consistency of an earlobe.

FWIW, that recipe of okonomiyaki makes the best okonomiyaki I've ever
had. Most places make the batter too thin, or don't use enough of
it. My friend's mother's recipe, in my opinion, is perfect!

You can also add tenkasu, finely sliced pink shoga, or finely sliced
konnyaku to the batter. The only one I would add, personally, is the
tenkasu (I hate that pink shoga stuff), but I never have any around.

Rona Y wrote:
By using less flour, you get a much more tender okonomiyaki. It's a
Chinese soup spoon, so it's about 2-4 tablespoons (depending on how
"heaping" you make it). If it seems to dry, add more yamaimo. If it
seems too wet, and a little bit more flour until you get the
consistency of an earlobe.

FWIW, that recipe of okonomiyaki makes the best okonomiyaki I've ever
had. Most places make the batter too thin, or don't use enough of
it. My friend's mother's recipe, in my opinion, is perfect!

You can also add tenkasu, finely sliced pink shoga, or finely sliced
konnyaku to the batter. The only one I would add, personally, is the
tenkasu (I hate that pink shoga stuff), but I never have any around.

I got the tenkasu, thinking it might add an interesting
texture. I am aiming at cabbage, seafood, and tenkasu. My
daughter doesn't like meat, so I can't use pork. Maybe next
time, I'll make one version for her and one for myself!

I think "the consistency of an earlobe" will make more sense
when I achieve it. :-)

--
Jean B.