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.