Okonomiyaki Recipe



  • 1 pkt
  • 3
    eggs, lightly beaten
  • 1 (120g)
    carrot, cut into strips
  • 1/2 (100g)
    red capsicum, thinly sliced
  • 4 (100g)
    spring onions, thinly sliced
  • 150g
    green cabbage, sliced thinly
  • 1 tbsp
    Sweet Soy Sauce
  • Japanese-Style Mayonnaise (Kewpie)

How to Cook

Prep Time: 5 minutes | Cooking Time: 7 minutes
  1. Cook MAGGI FUSIAN Korean Spicy Beef Noodle cake according to packet instructions; rinse, drain and mix with flavour sachets and eggs

  2. Heat saucepan or wok over high heat, add 1 tbsp oil. Add carrot, capsicum, green onions and green cabbage. Cook until soften, set aside.

  3. Heat 1 teaspoon of oil, over a medium-low heat, in a small omelette pan. Reduce heat to low and pour in egg mixture and vegetables. As outside of egg starts to cook, gently move the mixture from the outside of the pan toward the centre, allowing uncooked egg to slip to outer edge of pan. Continue moving the cooked egg to the centre until egg is golden on base.

  4. Cover pan with lid or aluminium foil for 2-3 minutes or until pancake is firm to touch. Place pancake on plate and drizzle with sweet soy and mayonnaise.

    If desired sprinkle with toasted sesame seeds and slice spring onion



Average Qty Per Serve Qty Per 100g
Energy 1411.7kj 356.7kj
Weight 395.7g 100g
Protein TOTAL 14.6g 3.6g
Fat TOTAL 21.5g 5.4g
- Saturated Fats 4.8g 1.2g
Carbohydrates TOTAL 18.5g 4.6g
- Sugars 10.8g 2.7g
Sodium 1086.4mg 274.5mg
Dietary Fibre 6.0g 1.5g
Calcium 90.6mg 22.9mg