I have made okonomiyaki countless times at home but it was always hard and didn't taste very good... So I researched and tried out various methods, and this is the most delicious way I came up with. It's now one of my family's go-to recipes.Point 1: Let the ingredients rest.Point 2: Make sure to whip air into the dough when mixing.Point 3: Don't press down on the pancake when cooking. This will make it fluffy! Recipe by chi-bo-3

There's no need to use Japanese yam - just use tofu to make a fluffy and soft okonomiyaki.It's absolutely delicious and not at all powdery!Thanks to tofu it's fluffy, soft, light, and even healthy.Also add carrots, green pepper, and onions for a sweeter variation. For 2 servings. Recipe by Mina1212

I think our family recipe for okonomiyaki is better than restaurant quality.We use "Otafuku" brand okonomiyaki sauce. I use less okonomiyaki flour than is indicated on the package since I add tofu and yamaimo yam to the batter. Use as little batter as possible for light and fluffy okonomiyaki pancakes.I know it's a bother, but chop the cabbage up finely! Recipe by amamitu

We have tried a lot of restaurants from Osaka to Kyoto to Tokyo. We love soft okonomiyaki and this is our ideal texture. While my husband was cooking, I measured all the ingredients and took photos. This recipe is a result of our team work!!The squid gives a good flavour, so do not omit it. (If you don't have squid, add soy sauce instead and the flavour will be sharpened. If you use dashi powder, use the same amount as for making 10 servings of miso soup and dissolve in hot water. Adjust the heat and cooking time according to your stove, pan, and size of your okonomiyaki. Just after cooking, the inside is very soft, but it'll set once it cools down. Recipe by Mani-

I've been enjoying okonomiyaki since I was little. This recipe is one I've developed after many tries, and is now our family's favorite.There are some okonomiyaki mixes with nagaimo in them, but always add some grated nagaimo regardless.Don't press down on the pancake with a spatula while you're cooking it (Step 8)!The batter improves if you let it rest for a while before cooking it. For 6 to 7 pancakes. Recipe by mikkyan

This is a recipe that was improved using the know-how I picked up when I worked at an okonomiyaki restaurant . I'm quite particular about okonomiyaki . This amount always yields fluffy okonomiyaki pancakes . It doesn't taste like tofu at all!Using the tofu and grated yam for the base is important! While using an egg beater to whip air into the dough, thoroughly mix it all together smoothly . You can also mix the okonomiyaki flour with plain flour and bonito flakes . It is messy though, so my family just uses okonomiyaki flour lol. It's a normal pork okonomiyaki . Recipe by *peace*

Basic Osaka-style okonomiyaki made just by mixing and frying.I have eaten this since I was little. It's delicious with the taste of Japanese dashi stock.Make sure to cook over medium heat so that you can cook through the inside of the okonomiyaki too.Pierce it with a bamboo skewer or a chopstick, and you can tell that it is cooked through if the white-ish batter doesn't stick to it. Recipe by classy

My husband, who's from Osaka, would always make these okonomiyaki without measuring the ingredients; but since I also wanted to make them, I put this recipe together.What makes this recipe unique is the juicy pork, which is lightly sautéed before adding to the batter. Even without tempura crumbs, the okonomiyaki turn out fluffy!People often say you need to press down on the pancakes while they're grilling, but with this recipe, you'll get a fluffy result either way. Recipe by hatabo

I learned this from my wife. Adding lots of nagaimo yams is the trick! You can also add sakura shrimp, konnyaku, and chikuwa.The amount of nagaimo yams used is the deciding factor. You could add more if you wish. Add as much cabbage and green onions as you like. The batter doesn't use much flour, so you don't have to worry about it cooking all the way through! You just have to brown it. For 3 okonomiyaki pancakes. Recipe by Momokapapa

I wondered if I could make okonomiyaki that was as fluffy and soft as our family recipe for crab omelette (kanikama).Silken tofu will make the okonomiyaki lighter and fluffier. You can mix in the beni-shouga or sprinkle it on top. If you're feeding small children, just add the red pickled ginger to your okonomiyaki (or the adult's). To make the okonomiyaki richer and more authentic, mix in an egg to each portion. For 10 pancakes. Recipe by Kichiihowaito

I don't know how many times I've altered recipes to make the best okonomiyaki for my husband who's a huge fan... I've changed around the amount of batter, how to cut the cabbage and what to use for seasonings...I finally settled down on this recipe, because my husband told me that this was delicious.-To keep the moisture of the cabbage from mixing with the batter, roughly julienne the cabbage into thin but short matchstick-like pieces.-Sprinkle a little salt and pepper on thinly sliced pork belly. Wipe away excess oil that seeps out from the meat with paper towels.-Cook slowly so that you can enjoy the natural sweetness of the cabbage.-Yamaimo yams make the batter too sticky, so use nagaimo yam, which contains more moisture. Recipe by Kichiri-monja

I was too lazy to make something elaborate, so I made okonomiyaki instead. We ran out of katsuobushi, so I did not use that.