Japanese pancakes with shrimp

Ingredients for Japanese with shrimp:

• 11/2 cups loosely packed thinly sliced savoy or napa cabbage
• 1 carrot, peeled and thinly sliced
• 2 green onions, thinly sliced
• 11/4 cups all-purpose flour
• 3 eggs, lightly beaten
• 3/4 cup dashi or water
• 1/2 teaspoon salt
• 1/4 teaspoon ground white pepper
• 12 medium-size shrimp, peeled, deveined and coarsely chopped
• 2 tablespoons extra virgin olive oil

Garnish:

• Okonomiyaki sauce
• Mayonnaise
• Furikake seasoning
• Dried bonito flakes

Preparation of Japanese pancakes with shrimp:

Combine the cabbage, carrot, and green onions in a large bowl and toss to mix well. In a second smaller bowl, whisk together the flour, eggs, dashi, salt, and pepper. Stir in the shrimp. Pour the egg mixture over the cabbage and toss to coat the vegetables evenly. Heat the oil in a 10-inch nonstick skillet over medium heat. When the oil is hot, pour the entire vegetable mixture, including all of the liquid, into the skillet and cook for 7 to 8 minutes, until the pancake is mostly set. Using a wide spatula, carefully flip the pancake and cook for 4 to 6 minutes longer, until golden brown and fully set. Transfer the pancake to a large plate and let cool for 5 minutes.
Decorate the pancake with squiggles of okonomiyaki sauce and mayonnaise, a sprinkling of furikake, and finally bonito flakes. Cut into wedges and serve immediately.