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

Ever since I first started making this, I have been refining the recipe. Imitating the texture of the okonomiyaki from our "favorite okonomiyaki shop," this is the recipe that I have ultimately arrived at.-This is not an okonomiyaki where you enjoy eating the bready part of it; it's one where you enjoy eating the cabbage.-At Step 2, spreading the batter too much will lead to the patty falling apart. The diameter should come to 15 cm or less.(Caution) It's extra work, but make sure to mix the batter with the cabbage for each patty separately, rather than combining it all together in one big bowl from the beginning. Recipe by Gima-ru

My entire family loves okonomiyaki! I've come up with various techniques like the fluffy mixture and crispy meat.You can use any pork meat you like for the thinly sliced pork, such as pork loin, or shoulder loin!You could reduce the calories by using ham. Even if you use pork bell, you fry it until crispy, so a lot of the fat cooks out .As you cover the top with meat and cook (in Step 4), the okonomiyaki will steam-fry and become fluffy! For 6 12-13 diameter okonomiyaki pancakes. Recipe by Stylish Mama

Our whole family loves okonomiyaki. I used to make it the usual way with pork and egg or squid and egg, but the the okonomiyaki with shiso leaves I had once at a restaurant was so good I couldn't get it out of my mind... and I had to find out a way to recreate it at home! I finally arrived at this recipe after a lot of experimenting.Mix everything together in a big bowl in one go, incorporating plenty of air into the batter. The solid ingredients may not get distributed totally evenly, but don't worry too much about that. I always make extra okonomiyaki pancakes and freeze them. They're good microwaved too! For four 15 cm [5.9 in] diameter pancakes. Recipe by Yuachan

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

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

After experimenting, I recreated the okonomiyaki we can enjoy at an okonomiyaki restaurant at home.At Step 3, you just need to mix it so it comes togheter. The batter will be nice and light and airy. At Step 4, after pouring the batter in the pan, you can sprinkle more tempura crumbs on top for flavor. But if you're watching your calorie intake, you may want to hold back on them. For 3 servings. Recipe by Myu-nahanre

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!

I served this [Cake-style Okonomiyaki] at birthday party for a friend who doesn't like sweet stuff!It was perfect for the party since it became our main dish.Using 500 g flour in a 28 cm cake pan was seriously, really filling for the 12 of us! If you're using 15cm or 18cm pans, I think you only need to double or x 2.5 the amount of ingredients from.The key is… to fold in lightly at Step 4! Just like when you're making a cake. Recipe by Popotankobu

This is very easy and quick recipe. If you can get only cabbage and eggs, you can make it! And add any vegetables and meats, or fish you like.

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

We've been eating this okonomiyaki for years.-If you knead the batter while mixing, okonomiyaki will have sticky texture, so mix gently by lifting from the bottom of the bowl.-When you are eating, If you have the pork slices on top, they will come off easily, so I place the okonomiyaki pork-side down.-Please don't press the batter. Just adjust the shape after pouring the batter in a pan. For 2 okonomiyaki pancakes. Recipe by Puru berry