Cast Iron Okonomiyaki: Pickled Octopus, Peas, Kewpie Mustard, and Bonito Flakes

Adapted by
November 2015
Yield: 6 servings


4 cups unbleached all-purpose flour
¼ cup baking powder
3½ cups water
¼ cup hondashi
8 eggs
¼ cup grated Japanese mountain yam
To Assemble and Serve
1 head Napa cabbage, thinly shaved
2 sweet onions, thinly sliced
4 carrots, shaved with a peeler
Kewpie mayonnaise
Russian mustard
¼ cup canola oil
1½ cups coarsely chopped pickled octopus (pickled in fish sauce and rice vinegar)
1½ cups English peas
3 ounces butter
3 lemons, halved
Okonomi sauce
bonito flakes



In a large bowl, combine flour and baking powder. In a separate bowl, combine remaining ingredients. Add wet to dry ingredients, mixing until batter just comes together.

To Assemble and Serve

Heat oven to 400°F. In a bowl, combine cabbage, onion, and carrot. In a separate bowl, combine mayonnaise and mustard to taste. In an 8-inch cast iron pan over high flame, heat 2 tablespoons oil. Add ½ cup Batter followed by 2 cups of vegetable mixture. Top with an additional ¾ cup Batter. Cook 30 seconds. Transfer to oven. Bake 10 minutes. In a separate pan over medium flame, heat remaining oil. Sauté octopus and peas. Finish with butter and lemon juice. When Batter is cooked through, zig zag  mayo-mustard mixture and okonomi sauce over okonomiyaki. Press the center down with a spoon and scoop octopus and peas on top. Garnish with bonito flakes.