PROBLEM TO BE SOLVED: To provide a flour for okonomiyaki (Japanese-style pancake containing a variety of ingredients), from which an okonomiyaki readily meltable in the mouth with a fluffy texture can be obtained regardless of the variation in baking temperature depending on the performance of cooking devices and the skill of cooking persons, allowing the same quality of okonomiyaki to be obtained not only when eaten immediately after cooking but also when reheated by microwave or the like after cold storage or freezing.SOLUTION: The flour for okonomiyaki which is mixed with water and ingredients to prepare a dough of okonomiyaki includes wheat flour as main component and at least one powdery product derived from soybean selected from the group consisting of soybean flour, defatted soybean flour, and concentrated soybean protein in a content of 3 to 30 mass% relative to the weight of the flour for okonomiyaki.【課題】調理器具の性能や調理者の技量によって、焼き調理する温度が低くなる場合や高くなる場合があっても、ふんわり感があり口どけが良い食感が良好で、且つ調理後すぐに食する場合だけでなく、冷蔵又は冷凍保存後に電子レンジ等で温め直した場合であっても、同様な品質のお好み焼が得られるお好み焼粉の提供。【解決手段】水及び具材と混ぜてお好み焼の生地を調製するためのお好み焼粉であって、小麦粉を主成分として含み、且つ大豆粉、脱脂大豆粉、及び濃縮大豆たん白からなる群から選択される少なくとも１種の大豆由来粉状品を、お好み焼粉の質量を基準として３～３０質量％の含有率で含む、お好み焼粉。【選択図】なし
