• Totally worth making!

This was so easy to make and is perfect for bento. Stores well in the refrigerator for meals later in the week. I added more ginger than the recipe called for, but apart from that I stuck to the recipe as written. Next time I want to try it with chicken, just for a variation, but it's fantastic with the pork. Thank you, Yuu!

This was a nice variation on the "full-fat" version of okonmiyaki. It is light and tasty but might not be quite substantial enough for a meal. I added pork belly as Akiho suggested and served it as a side dish, with sushi as the main meal. Quick and easy to prepare, too.

Nice side dish to the niku udon I served. I forgot to add the katsuobushi into the sauce, so the sauce came out rather thin, but it was still nice. It's quite filling and it stored well in the refrigerator overnight. Tasted just as good the next day. Thank you, Rinaty, for a nice recipe.

• Super delicious!

We loved this delicious recipe despite the extra effort required. Sourcing pre-sliced pork belly in the UK is nearly impossible, so I bought a whole piece, partially froze it, and sliced it thinly by hand. The recipe's 3 ¾ cups of water measurement lacks clarity, likely referring to a Japanese cup (200ml) rather than a US cup (250ml). I used 750ml accordingly, but Tokyo Recipes by Nadia should specify this for UK cooks. Overall, it's an excellent recipe I highly recommend.

• Tasty but needs some tweaks.

This was nice but lacked a bit of kick. Next time I would increase the ginger and add salt during the cooking process. Also some MSG might help. Could also benefit from chilli crisp just before serving. Perhaps brown the pork mince first in order to drain the fat, before adding the rest of the ingredients. All in all a good recipe that is quick to prepare and quite tasty.

• Will definitely make again.

I used fresh instead of frozen vegetables, and it turned out beautifully. Will definitely make this again.

• Easy to make and turned out great.

Simple and delicious