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1
Finely chop the green onions and divide in half.
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2
Roughly chop the shrimp.
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3
Thoroughly wash and drain the bean sprouts.
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4
Fold the nori seaweed in half then half again and finely shred with a pair of scissors.
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5
place mayo in a baggie and snip the end off a little bit.
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6
bring a pot of water to boil and cook the lo mein noodles as per package instructions minus 1-2 mins. Drain and cool by running it under cold water, set aside.
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7
In a bowl combine one egg, dashi powder, water and flour and mix well. Stir in cabbage, bean sprouts, chopped shrimp, and half the green onions.
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8
place pork strips in a small nonstick frying pan on medium heat and pour the cabbage mixture on top. gently press down and cover to cook for 5 mins.
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9
In a seperate nonstick frying pan on medium heat, add a tsp of oil and stir fry the noodles for a moment and add 2 tbsp of okonomiyaki sauce and stir to coat. spread out the noodles in the pan
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10
flip the cabbage pancake onto the noodles, cover and cook for another 5 mins.
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11
In the original frying pan, fry the other egg on medium heat, breaking the yolk and swirling it to spread it out.
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12
slide the cabbage pancake on to the egg while still runny and cook for 1 more min.
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13
slide out onto a plate and cover pancake in okonomiyaki sauce, aonori seaweed to taste, remaining green onions, and bonito shaving, to taste. drizzle mayo over the surface and enjoy!
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14
mix well in a small bowl. doesn't have the same punch as the prepared stuff, but will do in a pinch. can add more or less Worcestershire sauce or honey if you prefer it more tangy or sweet.
