April 14

Okonomiyaki with Japanese Mayo

Blog, Cooking, Recipes


Okonomiyaki is a Japanese savory cabbage pancake. It’s a quick and easy entrée that can be eaten for
breakfast, lunch, or as a snack. “Japanese mayo” has a bit more sweetness and acidic flavors than regular

Active time: 20 min – Start to Finish: 40 min


1 head of red or green cabbage, chopped
½ cup of milk
4 eggs, beaten
5 green onions, chopped
1 cup of mayo
Extra-Virgin Olive oil
1 ½ tsp backing powder
1 cup of All-Purpose flour
Red Wine vinegar
1 Tbs Vegetable stock “Better than bullion”
Kosher salt and pepper


In a small bowl whisk together 1 cup of mayo, 1 tsp salt, 1 Tbs vinegar and 1 tsp of sugar. Set aside to let the
flavors come together.

In a large bowl, mix together 1 Tbs of better than bullion with 1 cup of water. Add flour, 1 tsp salt, backing
powder, milk and lightly whisk. Add eggs and mix together, it should have the consistency of a somewhat
loose pancake batter. Add the cabbage and ½ the green onions.

On a nonstick pan over medium high heat add 2 Tbs oil and about 1 ½ to 2 cups of batter and try to have it fit
mist of the pan. Let cook for 5-6 minutes then flip using two tongs flip and cook for 4-5 minutes. If it breaks
while you flip it, that’s ok! Use some of the extra batter to seal in the cracks. Remove to a cutting board, cut
into pieces and serve topped with green onions and a drizzle of flavored mayo.

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Eric Horwitz

About LIFT

Eric founded LIFT Enrichment in 2010 because he wanted to help young kids develop their culinary skills so they could make healthy foods for friends and family for the rest of their lives.  He has worked with kids for over 15 years and enjoys their energy and enthusiasm for learning new things.  Eric studied abroad in Italy while at UCLA and discovered a passion for cooking.  

Eric Horwitz, Ceo of Lift

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