Our Family's Delicious and Easy Okonomiyaki from Osaka

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 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

Basic Osaka-style okonomiyaki made just by mixing and frying.I have eaten this since I was little. It's delicious with the taste of Japanese dashi stock.Make sure to cook over medium heat so that you can cook through the inside of the okonomiyaki too.Pierce it with a bamboo skewer or a chopstick, and you can tell that it is cooked through if the white-ish batter doesn't stick to it. Recipe by classy

My husband, who's from Osaka, would always make these okonomiyaki without measuring the ingredients; but since I also wanted to make them, I put this recipe together.What makes this recipe unique is the juicy pork, which is lightly sautéed before adding to the batter. Even without tempura crumbs, the okonomiyaki turn out fluffy!People often say you need to press down on the pancakes while they're grilling, but with this recipe, you'll get a fluffy result either way. Recipe by hatabo

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

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

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

This is a recipe that was improved using the know-how I picked up when I worked at an okonomiyaki restaurant . I'm quite particular about okonomiyaki . This amount always yields fluffy okonomiyaki pancakes . It doesn't taste like tofu at all!Using the tofu and grated yam for the base is important! While using an egg beater to whip air into the dough, thoroughly mix it all together smoothly . You can also mix the okonomiyaki flour with plain flour and bonito flakes . It is messy though, so my family just uses okonomiyaki flour lol. It's a normal pork okonomiyaki . Recipe by *peace*

This is how it has turned out after making it for several years.You can use normal thinly sliced pork, or pork designated for okonomiyaki. Top with it with whatever you like, such as shrimp, squid, cheese, or mochi. For 4 servings. Recipe by Norinomanma

I was born and raised in Osaka!We always cook Okonomiyaki at home!We don't use Okonomiyaki flour!Using Nagaimo yams and dashi stock, the outside is crunchy, and the inside is fluffy.It won't lose to local restaurants~You can eyeball the ingredients; just mix it all up thoroughly until it comes together. You can cook up 4 okonomiyaki pancakes if you stretch the batter; cook them up into easy-to-eat portions, but don't press down on them.Pork belly meat is the best! Pour on the sauce without worrying about the calories~. For 4 okonomiyaki pancakes. Recipe by Yururintsukurun

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

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 often go to okonomiyaki restaurants, but one day I wanted to eat okonomiyaki at home.These will taste more delicious with lots of yamaimo yam. When you are frying, don't press down on the okonomiyaki. There's a lot of cabbage, but if you shape the mixture carefully during Step 5, it will stick together. Recipe by Mikabon888

I posted this recipe from my time living with my parents in Osaka during middle and high school when we cooked okonomiyaki every week. You can also cook the pork belly slices in the pan first and use that grease to cook the okonomiyaki batter. Even when using seafood ingredients, I still recommend using pork belly slices. It also tastes great with nori seaweed on top.You only need enough flour to fill in the gaps. The main ingredient to Osaka-style okonomiyaki is the cabbage. That makes it healthier. Yam potato powder doesn't get hard even when cooked and fluffs up the batter but don't add too much. Tempura crumbs bought from tempura stores are the best, but you can also buy them at the tempura section of the grocery store. Recipe by Yuyake kitchen

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!

We eat this in our house all the time. It's much better than the okonomiyaki mix they sell at the supermarket!The keys are to not use any water in the batter (just grated nagaimo and flour), and to incorporate air into the batter in order for it to have a crispy finish. If it is taking a long time to cook through to the middle, put a lid on the pan halfway through to steam-cook it without burning the surface. For 1 pancake. Recipe by Orau

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 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

I think our family recipe for okonomiyaki is better than restaurant quality.We use "Otafuku" brand okonomiyaki sauce. I use less okonomiyaki flour than is indicated on the package since I add tofu and yamaimo yam to the batter. Use as little batter as possible for light and fluffy okonomiyaki pancakes.I know it's a bother, but chop the cabbage up finely! Recipe by amamitu

I'm thrilled that so many people have tried this recipe! You don't need okonomiyaki flour, yam, or nagaimo. This alone makes it fluffy and truly delicious.The origin of this recipe: I made it for a home party. It's simple with ingredients that are easy to find even overseas.I love Hiroshima-style okonomiyaki the most, but I also enjoy Kansai-style. If you use noodles from ID:19000860, it's a Kansai-Hiroshima collaboration. Made by a Hiroshima native who loves okonomiyaki!

I want my daughter to make this for me one day! All the girls in the Kansai region should have a recipe for okonomiyaki (like this one) memorized!Mix the batter and the cabbage together right before you cook the okonomiyaki. When you mix, hold up the bowl and lift up your spoon between mixes so as to incorporate air into the batter...it's a bit hard to explain though! Soft and a bit creamy--this is our family's favorite kind of okonomiyaki. For 2 medium okonomiyaki. Recipe by Penpen mama

A package of ready to use okonomiyaki powder listed yamaimo as an ingredient, so I tried making a batter with grated yam and it was delicious. In addition, I saw a TV program once that a grandmother from the Kansai region who was really good at making okonomiyaki, so I copied her methods.Make sure to cook through the okonomiyaki completely or it'll be sticky and floury inside rather than fluffy and creamy. And another thing, do not press down while cooking with a spatula. Recipe by Lesser Panda

I aimed to recreate the taste often found in restaurants♪I substituted the dashi with Hondashi!Even without nagaimo, I was able to make a soft and delicious okonomiyaki☆The origin of this recipeI wanted to recreate the taste of a certain okonomiyaki chain restaurant at home, so I gave it a try.It's hard to say about the taste since the sauce is different, but the texture came out similar♪I think it would also be delicious with some pickled ginger if you like.You can also freeze it after cooking♪

This is the recipe passed down from the President of the Japan Okonomiyaki Association. It's authentic, easy to make, and you can enjoy it at home. I took the official certification test for okonomiyaki for fun and passed their tests.Mix the batter quickly to incorporate air for fluffy okonomiyaki. The key is to avoid the temptation to press down or even touch the okonomiyai while it is cooking. By making the okonomiyaki 1-2 cm thick, the top will be crispy and steam will emit from the sides, leaving the inside nice and fluffy. Recipe by suc

We have tried a lot of restaurants from Osaka to Kyoto to Tokyo. We love soft okonomiyaki and this is our ideal texture. While my husband was cooking, I measured all the ingredients and took photos. This recipe is a result of our team work!!The squid gives a good flavour, so do not omit it. (If you don't have squid, add soy sauce instead and the flavour will be sharpened. If you use dashi powder, use the same amount as for making 10 servings of miso soup and dissolve in hot water. Adjust the heat and cooking time according to your stove, pan, and size of your okonomiyaki. Just after cooking, the inside is very soft, but it'll set once it cools down. Recipe by Mani-

Using rice flour!Cook while letting the sauce soak in.The slightly charred meat is crispy and delicious.This is okonomiyaki (*￣∇￣)ノThe story behind this recipe:I won a monitor for Namisato's [Pride of Rice Flour] (((・・;) so I decided to try making the okonomiyaki I've been making with wheat flour using rice flour instead, as my daughter has been asking me to do for a while (*ﾟーﾟ). However, I still haven't received a passing grade from her.

The only moisture comes from the nagaimo. It's rich and fluffy. You can enjoy plenty of cabbage. Make authentic okonomiyaki at home! The origin of this recipe: I made this recipe over and over, changing the amount of binder, the way of cutting cabbage, and the seasonings to impress my husband, who loves okonomiyaki. This recipe, which he finally said was delicious, is a keeper. On December 2, 2012, I changed the flour from 70g to 80g.

I made this for a party at home. I've simplified the ingredients, using ingredients that are easy to get hold of overseas.My favorite is Hiroshima-style okonomiyaki, but I like Kansai-style okonomiyaki too.If you use the noodle as in, you'll have a Kansai-Hiroshima combination okonomiyaki.This is the creation of an okonomiyaki-loving Hiroshima native!People from Japan, Germany, Australia an Argentina have praised this recipe! I have a lot of confidence in this batter recipe!If you add some tempura batter crumbs (tenkasu), konnyaku and squid tempura to the batter, it will be even more delicious. Recipe by Popotankobu

My husband is from Hiroshima, so he often cooks us delicious okonomiyaki on weekends ♪※ Make sure to pour the batter all over the existing batter so that the batter doesn't break and ingredients doesn't come spilling out. Recipe by meri-ko