Preparation

• 1.

  In a large mixing bowl, whisk together the flour and dashi until smooth.

• 2.

  Add the eggs and mix until fully incorporated.

• 3.

  Fold in the shredded cabbage, green onions, and bacon or shrimp if using.

• 4.

  Heat a non-stick skillet over medium heat and add the vegetable oil, spreading it evenly.

• 5.

  Spoon about 2 tablespoons of the batter into the skillet for each pancake. Flatten slightly with the back of a spatula.

• 6.

  Cook for about 3-4 minutes on each side until golden brown and cooked through.

• 7.

  Once done, remove from the skillet and set on a serving plate.

• 8.

  Drizzle with Okonomiyaki sauce and Japanese mayonnaise on top.

• 9.

  Sprinkle with aonori and katsuobushi if desired before serving.