I used to think okonomiyaki was all about using tons of flour. That's why it turned out really floury whenever I prepared it, making the insides too sticky and runny, which was really disappointing.One day, I thought about reducing the amount of flour, and it's been smooth sailing ever since!When drawing a pattern with mayonnaise, set your okonomiyaki aside for a while after spreading on the sauce. This prevents any running off!Just toss in any ingredients you'd like.Take care to use only a minimum amount of flour. That's all!The flour, water, and egg is only to hold everything together. Recipe by Mossa-n

I wanted to make a healthy okonomiyaki.For best results, use a plate when flipping over since it falls apart easily. Even if it does fall apart, just gather everything together with a spatula and it should stick back together and turn out nicely.It's easier to make with a non-stick frying pan. For 1 servings. Recipe by Hirosemi

I didn't have many ingredients or time so I tried making okonomiyaki with just eggs! And it was tastier than I expected.The trick to fluffy eggs is the ratio of eggs to cabbage. If you feel like asking yourself "is this too much cabbage!?" that is the right ratio. Do not worry because the cabbage will shrink. If there's too much egg it won't be okonomiyaki, either, so be careful! The sauce and the mayonnaise are the finishing touches. Recipe by Kuromam

This is my favorite menu at a restaurant in my neighbourhood.I tried to find a recipe but I failed. I arrived at this recipe after trying cooking many different recipes.By the way, tomato & cheese okonomiyaki is super yummy at that restaurant.You can also use a half-cooked fried egg instead of Batter A, and it's delicious.When you have a lot of cabbage, you can cut down the cooking time by microwaving for 3 minutes at 500 W. Recipe by napico_72

Because I had a big cabbage on hand!Mince the cabbage as finely as possible. It's easier if you use a food processor! Recipe by uzukaji

I thought maybe I could combine all the items that I eat for breakfast everyday, so I mixed eggs, natto, and cabbage to prepare this dish, and it turned out great.This omelet can be difficult to flip over, but do it boldly and it should go well!You may think that the taste is a bit on the lighter side, but the natto and the okonomiyaki sauce will do the job! Recipe by Hinatanpopo

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 had half of a nagaimo yam and cabbage that had been sitting in my fridge for a long time. Basically, I could use just these ingredients for a late-night snack; it is simple and light, and is really filling! This is the perfect recipe. More than anything, I can't get enough of the fluffiness.A sign that it has finished cooking is that it will plump up all over. It is soft and fluffy when it is done cooking . It will still be soft, so please take care when transferring to a plate. The tempura flour has eggs mixed into it, so this is great for holding everything together. Simple is best instead of preparing everything! For about 15 cm [5.9 in]-diamater okonomiyaki pancake. Recipe by Shinyori-na

I occasionally get the urge to have okonomiyaki! I only had cabbage, so I just went ahead and made one.When you turn the pancake over, instead of using a plate (which I used to do too) use the lid of the frying pan. It's a lot easier this way. For 1 large pancake. Recipe by Eriririn

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 made okonomiyaki so that I could eat lots of cabbage.Cook it covered with a lid. Grate the potatoes after removing the eyes. You can use yams or Chinese yams in place of the potatoes. For 3-4 okonomiyaki pancakes. Recipe by Iku..

In Kansai, the cabbage is the star of an okonomiyaki pancake, and the batter just holds it together. The batter is not the star. It's kind of like a cabbage pancake, with a crispy surface and a light and fluffy inside. I think a simple okonomiyaki with just squid and pork tastes the best.1. Use as little batter as possible, just enough to hold the cabbage together.2. Cover the pan with a lid to cook through. For about 6 pancakes. Recipe by kei57