Quote:
Originally Posted by Vexx
Thanks to Pink Cow and Tri-ring.... I've had a terrible string of failures in trying to make a decent okonomiyaki (lots of terrible recipes out there). This looks promising.
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Don't forget to place a lid on the pan and cook under a slow fire with a good helping of cooking oil or you'll find uncooked batter inside with a burnt crisp outside.
The wildest and most rewarding okonomiyaki that I know is comprised of 100% freshly gated yamato-imo as batter with no flour.
It's like a pan fried mousse with various fillings inside.