• 1 cup all purpose flour
• 1 cup Dashi broth
• 2 eggs
• 3-4 Tbsp (~1″) Nagaimo (long yam), grated (use gloves)
• 1/4 tsp salt
• 1/4 tsp soy sauce
• ~12-14 oz. cabbage, chopped fine
• 1/2 pack enoki mushrooms, 1/2″ dice
• 1/4 lb. bacon, 1/2″ dice
• 1 cup shrimp, peeled and diced into 1/2″ pieces
• 2 green onions, chopped fine
• Okonomiyaki sauce or Tonkatsu sauce
• mayonnaise
• dried bonito flakes
• diced dried seaweed

1. In a large bowl, whisk flour, Dashi, salt and soy sauce together until smooth. Stir egg and yam to flour mixture.
2. In a small skillet, cook the bacon over medium low heat until cooked, but not browned. Quickly cook the shrimp until just translucent. Drain and cool slightly.
3. Add cabbage, enoki, bacon and shrimp to the batter and mix well.
4. Heat a griddle over medium heat. Oil well.
5. For an 8″ pancake 1.5cm thick, fry for 5-7 minutes until golden brown. For a 4-5″ pancake 1cm thick, fry for 2-3 minutes until golden brown.
6. Flip and fry for the same amount of time until golden brown.
7. Spread with Okonomiyaki sauce and mayo. Sprinkle green onions, dried green seaweed, dried bonito flakes over the pancake. Serve hot.

Makes 6 4-5″ pancakes or 3 8″ pancakes.