Cast Iron Okonomiyaki (Japanese Savory Pancake Pizza)
This homemade Cast Iron Okonomiyaki delivers authentic Japanese street food flavor with a crispy, golden-brown crust and tender interior. Cooked entirely in one skillet, it's a savory, umami-rich dish that's fun to make and customize.
Ingredients
Ingredients
- 2 cups all-purpose flour plus extra for dusting
- 1 cup dashi stock or water, cooled
- 1 large egg beaten
- 4 cups napa cabbage finely shredded, core removed
- 1 cup scallions thinly sliced
- 1 lb protein thinly sliced bacon, diced chicken, or shrimp
- 0.5 cup tenkasu tempura scraps (optional for crunch)
- 2 tbsp vegetable oil for frying
- 2 tbsp okonomiyaki sauce or substitute with ketchup + Worcestershire sauce
- 2 tbsp kewpie mayonnaise Japanese mayo
- 1 tsp bonito flakes for garnish
- 1 tsp aonori dried seaweed flakes for garnish
Notes
Storage: Best eaten fresh. Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat in a dry skillet over medium heat to restore crispiness.
Make-Ahead: The batter can be mixed with the cabbage up to 4 hours ahead and kept refrigerated. Stir before cooking.
Variations: Add shredded carrots, corn, or pickled ginger to the batter. For a vegetarian version, omit the meat and add extra vegetables like shiitake mushrooms.
Substitutions: If you can't find dashi, use chicken broth or water with a pinch of dashi powder. For the sauce, a mix of ketchup, Worcestershire sauce, and a little soy sauce works well.