I wanted to make veggie-packed, solid finger food.With these ingredients, you can reheat the pancakes after cooking them. I fry them up, then stock in the freezer. If your child won't eat this, add to rice porridge to make a mixed veggie rice. Recipe by Ayapuchi

We found out that my son has an egg allergy. Adding potatoes makes them chewy This recipe makes delicious okonomiyaki.Use whatever vegetables you prefer. Since these okonomiyaki are steamed, the cabbage is quite tender. Recipe by Bo-da- mama

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

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.

My son has a wheat allergy, so I wanted to make okonomiyaki using rice flour so that he could eat it safely.You can use whatever ingredients you have in your fridge (such as onion, carrot, etc.).Adjust the amount of water as necessary. For 3 patties. Recipe by Ryo---ko

I lived in Japan for a year and a half and often went out to restaurants to eat okonomiyaki (often called Japanese pizza or Japanese cabbage pancake). I'm back in Canada and my grandma has been asking me to make this for her, so I found this recipe. It makes 1 large or 2 medium sized patties. Pictured above is a medium sized one, about 2-3 cm thick.

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!

I bought a new frying pan, and I decided to make okonomiyaki to test if it was really non-stick.You can use pork belly, pork offcuts or whatever cut of pork you like.The batter should be thick, rather than watery, so that it falls thickly from a spoon. Recipe by Kashokushou

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

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

An okonomiyaki fan taught me this recipe. If you use onions, Awaji Island or Hokkaido onions are great. Crispy and sweetly spicy okonomiyaki sauce is also a good match. Great while drinking a beer or Highball.- The amount of water differs from the instructions on the okonomiyaki flour package, but the onions will release water, so there's enough!- You can add a second egg to the batter if you wish. Recipe by Whisky denka