To provide a frozen okonomiyaki and method for producing the same in which the eat-texture at the peripheral part of an okonomiyaki after microwave cooking is improved.SOLUTION: The method includes imparting water to the peripheral part 3 of an okonomiyaki 1 comprising the outer periphery of the baked okonomiyaki 1, especially the part from the edge 2 to 20 mm of okonomiyaki 1 and the lateral side of okonomiyaki, and subjecting it to freezing, thereby water is imparted to the burr formed during the production of okonomiyaki 1, and the eat-texture of the peripheral part 3 after microwave cooking is improved.SELECTED DRAWING: Figure 1【課題】電子レンジ調理後のお好み焼きの周縁部の食感を改善する冷凍お好み焼きおよびその製造方法の提供。【解決手段】焼成したお好み焼き１の外周で特にお好み焼き１の縁２から２０ｍｍまでの部分及びお好み焼きの側面を含むお好み焼き１の周縁部３に水分を付与し、凍結することで、お好み焼き１の製造時にできたバリの部分に水分が付与され、電子レンジ調理後の周縁部３の食感が改善される。【選択図】図１
