Okonomiyaki means “grilled how you like it” — a thick, fluffy cabbage pancake topped with sweet-savoury sauce, mayonnaise, bonito and aonori. The wide flat plate of the BRUNO Compact Hot Plate cooks it beautifully, right at the table.
Ingredients
- 200g white or pointed cabbage, finely shredded
- 100g plain flour
- 120ml dashi (or water + ¼ tsp dashi granules)
- 2 eggs
- 4 rashers streaky bacon (or thin pork belly)
- 2 tbsp tenkasu (optional)
- Oil, for the plate
To finish
- Okonomiyaki sauce
- Japanese mayonnaise
- Bonito flakes
- Aonori
- Pickled red ginger (optional)
Method
- Whisk the flour, dashi and eggs into a smooth batter, then fold in the shredded cabbage (and tenkasu, if using).
- Add oil to the flat plate and heat on MED. Spoon on half the batter and shape into a round about 2cm thick. Lay two rashers of bacon on top.
- Cook for about 3–4 minutes, then flip. Cover and steam for another 3–4 minutes.
- Flip once more and cook for 2–3 minutes until set through. Zig-zag with okonomiyaki sauce and mayonnaise, then scatter over bonito flakes and aonori.
Tip: Pack in plenty of cabbage — it’s the bulk of the pancake. Don’t press it flat while cooking; keeping it thick is what makes it fluffy.
Cooked on a tabletop hot plate — browse all our BRUNO hot plates & grillers.
Equipment used
Recipe by the Happycooking UK Editorial Team.