Hope the video is helpful!Mix one portion each of the batter ingredients just before cooking.The yamaimo and cabbage are edible raw, so fry long enough to cook the seafood.The batter is very delicate, so flip over with care.The cooking time may differ according to your hot plate. Recipe by Cooking S Papa

This is a recipe proposed by the president of the Japan Flour Cooking Association, Mana Kumagaya! It's an "Okonomiyaki made easily in a frying pan." If you make okonomiyaki in a frying pan instead of a griddle, the clean up is easy. You can use kabocha squash instead of the potato and it will be delicious as well.Mix the added ingredients and batter together so as to incorporate lots of air in the batter.Cook this as soon as it's mixed up, before the vegetables start to exude moisture. Recipe by Nisshin foods

This okonomiyaki is on the menu of a restaurant in Umeda City, Osaka. I found it while walking around Umeda and tried to recreate it.Make sure to incorporate air into the batter while mixing. Mix the batter for each okonomiyaki right before making each one. Do not push down and flatten the okonomiyaki. Recipe by Cooking S Papa

My husband's cannot eat gluten, so we started substituting rice flour for wheat flour, and tapioca powder for katakuriko.Since this has a lot of yamaimo, it's a soft and creamy okonomiyaki. Be careful when flipping it over!Rather than mixing in the tempura crumbs, you can sprinkle it on top of the batter when cooking for a crispy texture. It has gluten, so if you have allergies just omit it. Recipe by Momijitosaru

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.

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

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 had a lot of leeks, so I decided to use them up. This recipe turned out really delicious! It's a great drinking snack. Even my 1 year old child gobbled it right up!I topped this with the usual mixture of okonomiyaki sauce, mayonnaise, and bonito flakes.Children might like it topped with ketchup.Adjust the amount of leeks according to their thickness. Recipe by noamanma. Yields 1 frying pan-full.

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 come from the Kansai region, so I love okonomiyaki! My Singaporean husband also loves it. It's easy to eat a lot without thinking, I added tofu and hijiki as a healthy choice. It turns very soft and delicious. We both ate too much of this!!This mixture is little bit soft, so please be careful when you turn it over! First cook one side very well until nicely golden brown, then slowly turn it over. If you add more flour, it will be easier to flip, but I cook with less flour. It's also easier if you cook it in smaller batches. This recipe is vegetarian, so if you're not, add some pork or seafoood. For 2 servings. Recipe by Lantana

Popular street food from Osaka, Japan