Step 1

Combine the cabbage, carrot, and green onions in a large bowl and toss together.

Step 2

In another bowl whisk together the flour, eggs, dashi, salt, and pepper.

Step 3

Pour the egg mixture over cabbage mixture and stir together until vegetables are completely and evenly coated.

Step 4

Fold shrimp into batter.

Step 5

Heat the oil in a 10-inch nonstick sauté pan over medium heat. Swirling pan so entire surface is covered in oil.

Step 6

When the oil is hot, pour the entire mixture into pan and cook for 7 to 8 minutes, until the pancake is mostly set.

Step 7

Carefully flip the pancake and cook for 4 to 6 minutes longer, until golden brown and fully set.

Step 8

Transfer the pancake to a large plate and let cool for 5 minutes.

Step 9

Finish pancake with a drizzle of okonomiyaki sauce and kewpie or mayonnaise and a sprinkle of furikake and bonito flakes, if using.

Step 10

Cut into wedges and serve.