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.