Green Japanese pancakes

Ingredients for green Japanese pancakes:

• teaspoon instant dashi powder, such as Hondashi
• 2 large eggs
• ¾ cup all-purpose flour (3 1/2 ounces)
• 2 teaspoons kosher salt
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• 10 ounces Napa cabbage, finely shredded (about 4 cups)
• 1 medium zucchini (6 ounces), grated on the large holes of a box grater and squeezed dry
• 2 ounces baby spinach (2 packed cups), coarsely chopped
• 1 tablespoon drained pickled red ginger (or finely chopped pickled sushi ginger)
• ¼ cup safflower or canola oil
• Okonomiyaki sauce and Kewpie mayo, for drizzling
• Dried shaved bonito (optional) and shredded nori, for serving

Preparation of green Japanese pancakes:

In a large bowl, whisk 1 cup water with dashi powder (if using) until dashi is dissolved. (If you’re not using dashi, you can simply use plain water.) Whisk in eggs until well blended, then add flour, salt, baking powder, and baking soda and whisk until smooth. Fold in cabbage, zucchini, spinach, and ginger until well incorporated.
In an 8-inch nonstick skillet, heat 2 tablespoons oil. Add half the batter, spreading cabbage mixture into an even 6-inch round about 1-inch-thick (avoid the urge to push down on the cabbage, which would prevent fluffier pancakes). Cook over medium-low heat until pancake is set and golden-brown underneath, 8 to 10 minutes. Reduce heat to low and carefully flip the pancake. (You might want to put a plate on top of the pancake, flip to invert the pancake onto the plate, then slide it back into the skillet.) Cook until golden-brown on the second side and cooked through in the center, about 8 minutes. Flip pancake over onto a fresh large plate. Wipeout skillet and repeat with remaining oil and batter.
Drizzle pancakes with okonomiyaki sauce and Kewpie mayo, and top with a handful of shaved bonito, if using, and nori. Serve warm.