When I made them I also found the batter a bit too eggy/runny. I suspect it's because I keep softer AP flour for my normal use. After making a couple that a looked more like a "Egg foo young" than the recipe's photo..I added a few more tablespoons of flour and tablespoon of cornstarch and they crisped up just right for my tastes.
Midge's Okonomiyaki recipe does not call for yamaimo, which is Japanese Mountain Potato. I have also live in Japan and have an incredibly complex Okonomiyaki recipe and the one you made stands up to it.
No worries, I agree with meganvt01 - the recipe proportions are perfect for the recipe.
You need yamaimo to make the consistency right. You don't want eggy batter but you don't want it bready either. If its too runny add a little bit more flour but just enough to thicken it up.
When I make them - the batter is eggy and it is supposed to be - the eggs will firm up when you cook. Make a tester pancake and if you don't like the texture - then add a bit more flour. But from my experience with the recipe (which is at least 2 times a month) the proportions are written perfectly.
4 Comments
No worries, I agree with meganvt01 - the recipe proportions are perfect for the recipe.