Applying the Science of Quality™

Vegetable Okonomiyaki

Yield: 6 servings (12 3.5″ cakes)
Skill Level: Easy
Prep Time: 15-20 minutes
Cook Time: 10-15 minutes


  • 1 pack PanaPesca Seaweed Salad chopped
    • Thaw in refrigerator overnight or in tap water for about an hour before cooking
  • 1/3 cup julienne red bell pepper
  • 1/3 cup fine julienne carrot
  • 1/4 cup sliced scallion
  • 2/3 cup shredded cabbage
  • 1/3 cup chopped cilantro
  • 2 eggs
  • 3/4 cup cold water
  • 1 cup all-purpose flour
  • 1 tsp soy sauce
  • 1/8 tsp black pepper
  • 1 tbsp vegetable oil
  • Asian dipping sauce of your choice


  • Mix together the eggs, water, flour and soy to form the batter.
  • Mix together the seaweed salad, the vegetables and black pepper.
  • Add the batter to the vegetable and mix to incorporate.
  • Heat the sauté pan over medium high heat and add 1 tsp oil.
  • Using a 1/4 cup measure to portion the cakes, place the portion in the pan and spread to size.
  • Cook for about 2-3 minutes then flip and cook for another 2 minutes, cooking until done.
  • Serve two cakes per portion with your choice of dipping sauce.
  • Cakes can be made to a smaller size for use as a side dish.

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