While I hear people in the Kansai region make okonomiyaki on a regular basis, I only make it when I happen to have all the ingredients on hand. As such, I only use okonomiyaki sauce very occasionally. It seems a waste to buy the sauce because I won't use it all up, and Japanese Worcestershire sauce just doesn't work. In the country where I live, okonomiyaki sauce is a luxury item, so all-in-all it makes sense for me to make my own!Adjust the amount of maple syrup or honey to make it more or less sweet. I don't like it too sweet, so the listed quantities are for sauce that's on the savory side. The oyster sauce is what makes this recipe. Recipe by moritaya

The thing is that I actually used up all my okonomiyaki sauce on crab omelettes. I was trying to make ankake sauce from scratch but messed up twice, so gave up and resorted to using okonomiyaki sauce instead but then I had none left for okonomiyaki.This will not be as thick as store-bought. Recipe by Shiori

Once when I made okonomiyaki and was just about to eat it, I found that I didn't have any okonomiyaki sauce (>_<) I adjusted these ingredients to make my own custom-made okonomiyaki sauce (*^^*)♪Mix it really well ♪ Recipe by Pagurabu

I often go to okonomiyaki restaurants, but one day I wanted to eat okonomiyaki at home.These will taste more delicious with lots of yamaimo yam. When you are frying, don't press down on the okonomiyaki. There's a lot of cabbage, but if you shape the mixture carefully during Step 5, it will stick together. Recipe by Mikabon888

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

Since I want to be able eat okonomiyaki and takoyaki whenever I want, I make this sauce each time.Even if you don't have any vegetable soup or vegetable juice, you can still make this recipe. Whenever I make stew, before I add the flavourings, I put aside some soup for okonomiyaki sauce.Since vegetable soup is quite sweet, you can reduce the amount of sugar in this recipe. Recipe by nergis

I had so much cabbage that I wanted to use it up. Since I didn't have okonomiyaki flour, I used regular flour instead.Please change the ingredients to your liking! It's also nice topped with bonito flakes and aonori seaweed. I've only eyeballed the ingredients, so adjust the amount of water. You can freeze whatever's left to serve as snacks later. Recipe by Chamanosuke

In my yaki-udon (fried rice noodle) recipe, I recommended using Otafuku brand okonomiyaki sauce, but since it may not be available to most of you, I came up with this recipe. (My homemade sauce has fruit purée in it, but this one is made from simple ingredients and tastes just like Otafuku's.)Carefully measure the ingredients in the amounts listed and mix well!(Recipe by *ai*)

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

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

Okonomiyaki is a popular Japanese soul food! There are two different types, Hiroshima style or Kansai style.This is Kansai style, which is easier to cook at home. Just mix all ingredients and then fry it just like a pancake!Okonomi = whatever you like and yaki = bake / fry, so you can add anything you want! Just add equal amount of ingredients as Chinese yam & tofu mixture and find your taste!

My mother always used milk instead of water to make okonomiyaki. They're the best homemade!! We never eat okonomiyaki outside.Use milk instead of water. This way you get a rich creamy okonomiyaki mixture. For 4-5 servings. Recipe by Kurumihinata mama