Reviewed: Nov. 8, 2009

This recipe yielded pancakes that were a bit too doughy, not the okonomiyaki I remember. Perhaps less flour or more water would fix that. Also, American cabbage is simply too "leathery" for this dish to turn out right.

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vsopher

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Aug. 26, 2009

Yum! I left out the pickled ginger and sauce because I didn't have any. I tried it with oyster sauce, but didn't like it. I thought it was just fine without sauce. My batter was very thick, so I had to spread it with the spatula in the pan. Will make this again!

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MEDFORD63

Cooking Level: Intermediate

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Reviewed: Jul. 30, 2009

Oh, yum! We really enjoyed this. I've never had okonomiyaki before so I wasn't quite sure of what to expect for the taste, but this was excellent. I didn't have any pickled ginger, so unfortunately I left it out. Instead I added green onions. We had it with okonomiyaki sauce. Unfortunately I had no Japanese mayo - and I didn't think American mayo would be the same :) I'll look for aonori next time I'm in an Asian market too. I'll definitely make it again, and I think I'll try shrimp or the mixed seafood suggestion as well!

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kumquatgirl

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Reviewed: Apr. 18, 2009

I thought this was pretty good. My oldest son liked it a lot. I had never had this or ever heard of it before. But it was recommended that I try it. I'm glad I did. I think adding some extra veggies would be a good idea. I did add some shredded carrots since I only had half of a cabbage. I could not find pickled ginger so I left it out. I would leave the bacon out next time since I enjoyed the pieces without it more than with it. Thanks I will be making this again.

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rae

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Feb. 1, 2009

I made this dish using shrimp and cut up cooked ham and cooked chicken. I also used okonomi sauce, which can be bought at any Asian food store. Then mayo on top of the sauce, for a delicious dish. You can put anything you want in it, always delicious. Okonomi means "as you like it" in Japanese, and yaki means fried.

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thorky

Cooking Level: Expert

Home Town: Gimli, Manitoba, Canada

Living In: Kingston, Ontario, Canada

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Reviewed: Jan. 14, 2009

Tasty, but came out really heavy. Maybe I should have used Miso base instead of water...?

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Sam

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Reviewed: Oct. 27, 2008

Everyone loved it! Instead of 4 big cakes it made 12 big cakes! Changes I made: added carrots and green onions, used store brand "bacon bits" to save time. After the mayo and tonkatsu sauce I sprinkled on furikake - a rice topping that can be found with sushi ingredients in the asian section. My furikake had bonito, seaweed and sesame seeds. Next time I will buy japanese mayo and dashi soup stock. I will also shred my cabbage by hand instead of throwing it in the Cuisinart so that it comes out in strips, not bits, to hold the food together better.

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grue_slayer

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Reviewed: Aug. 19, 2008

I'm not a huge fan of okonomiyaki, but my husband simply loves this recipe! We always use this one and have made it a meal we make on a regular basis, for my husband to eat, that is.

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Maggie K

Cooking Level: Intermediate

Home Town: Farragut, Iowa, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Jun. 5, 2008

For my first attempt at okonomiyaki, this was pretty good. I used less flour than called for, dashi broth, a bit of soy sauce, bbq pork instead of bacon, some beansprouts, green onions, shoga (red matchstick ginger),and I used a coleslaw mix instead of chopping cabbage. I garnished with tonkatsu, kewpie mayo, and more shoga. My husband, toddler and I all enjoyed this dinner.

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Karen

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

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Reviewed: May 2, 2008

I used a broth instead of water and thin slices of cooked pork instead of bacon for health reasons. I like okonomiyaki, but I think this was too thick. Perhaps it is supposed to be thick? I may reduce the flour next time. I will definitely make it again with a few changes.

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mspibb

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Reviewed: Apr. 20, 2008

I just made this and I found it a little starchy... perhaps the amount of flour could be reduced. I also used dashi broth instead of water, and added a little shoyu (soy sauce) to it. I used ika(which was a little weird of okonomiyaki) instead of bacon, and added carrots, onion, and spring onion to give it a heavier balance of veggies. Overall, it was sooooo good to eat okonomiyaki again! Thanks!

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elinzme

Cooking Level: Intermediate

Living In: Sydney, New South Wales, Australia

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Reviewed: Mar. 4, 2008

I've had alot of okonomiyaki from Japan and I thought this recipe was okay. The batter came out way too thick and didn't taste good. I used bonito stock. I made a second batter with less flour and more stock and it tasted much better. I also added a seafood medley when I cooked it. Not as good as the ones in japan but good enough.

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HTRAN723

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Reviewed: Feb. 21, 2008

I would use dashi instead of water to add more favor to the base. water is a bit too bland. I wouldnt use BBQ sauce, use Okonomiyaki sauce instead. Other suggested filling: grated yam, chopped leeks, Meat(Chicken, Roast pork, or beef), Seafood (Squid, Octopus, shrimp or dried shrimp favored), Corn, Mushrooms, Onion, parsely, bell pepper

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nausicaa

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Reviewed: Jan. 31, 2008

I haven't made this recipe yet, but it brought back memories of when my mom used to make it. She added sliced squid, bean sprouts, and konnyaku (yam cake-cut into small cubes). Then just before eating them we would put bonito (dried fish flakes), the green dried seaweed and tonkatsu sauce on top. MMM!! I think I will make this soon!!!

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Mukabary

Cooking Level: Expert

Home Town: Hanford, California, USA

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Reviewed: Dec. 9, 2007

My variation is that I leave out the gari and the bacon and add assorted seafood to the batter. It comes in a bag frozen and consists of shrimp, squid, mussels and scallops. Thaw out the seafood then just mix it in. It cooks up perfectly and tastes great with the okonomi-sauce and QP Mayo.

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Jingjong

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

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Reviewed: Mar. 15, 2007

These were pretty good! I'm Japanese so it's a compliment :). I used Shrimp (cooked w/salt & pepper, little garlic butter and soy sauce) chopped it into the batter. I topped mine with mayonaise, tonkatsu sauce, bonita flakes and seasoned nori (seaweed). Reminds me of when I was a little girl in Japan. No more instant mixes ... no way.

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cscook

Cooking Level: Intermediate

Living In: Colorado Springs, Colorado, USA

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Reviewed: Mar. 12, 2007

The best place to get these is in Hiroshima, where it originated. Okonomiyaki is comprised of ingredients that the Japanese found left-over by the American soldiers that later came there during the war. This recipe could use some sprucing-up, but it is as good as it gets outside of Hiroshima.

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Jasonsan

Cooking Level: Beginning

Home Town: Bluffton, Indiana, USA

Living In: Sapporo, Hokkaido, Japan

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Reviewed: Aug. 14, 2006

This is a very good Recipe. Everyone that I cooked it for loved it.

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Mikayla Ross

Cooking Level: Beginning

Home Town: Forest Grove, Oregon, USA

Living In: Astoria, Oregon, USA

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Reviewed: Aug. 5, 2006

Fabulous! I love Okonomiyaki and this tasted just like the one from our local Japanese Restaurant. Will be making often. Thanks SHEVAUN1 :)

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Hot Chilli

Cooking Level: Expert

Living In: Sydney, New South Wales, Australia

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Reviewed: Jul. 5, 2006

The flavor of this dish was a little too strange for our tastes. My boyfriend said that the barbecue sauce paired with bacon was not so good. I left out the pickled ginger, however, so that might have something to do with it.

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