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.