I made this pickup meal using leftover rice, and it was surprisingly delicious!These will be difficult to flip if the dough is too soft or too hard, so adjust the amount of rice according to the amount of egg. For 1 person. Recipe by Shuzuka

I had some delicious egg-coated rice. I wonder what it would taste like fried, so I tried frying it up. It resulted in okonomiyaki!Warm rice is easier to mix than cold. If you don't cook the front side until it is crispy, it will break apart when you flip it over, so please be careful. Recipe by MANATELIER

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

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 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

I tried making an easy and healthy okonomiyaki for lunch.I recommend using silken tofu.Adding some tenkasu (tempura batter crumbs) or beni-shouga (red pickled ginger) would be great too!Instead of bacon you can add shrimp, octopus, wiener sausage or whatever you like. For 2 servings. Recipe by EnjoyKitchen

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

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

I always used firm tofu and nagaimo yam in my okonomiyaki, so I tried omitting the flour from the batter when I was on a diet.The batter is very soft, so it's a bit difficult to flip over. Make the pancakes about the size of your spatula or they will fall apart. Make a lot of little pancakes.Pancakes with kimchi and natto in them are especially loose, so make them in lots of 2 or 3 that fit into a frying pan at at time. For 8 to 10 pancakes. Recipe by miyuking22

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

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