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1
In a large bowl, whisk the flour into the eggs until a smooth batter forms.
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2
Add the shredded cabbage, sliced shiitake, 3/4 teaspoon of salt and 1 tablespoon each of the pickled ginger and bonito flakes.
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3
Mix until thoroughly combined.
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4
In a small bowl, combine the pork and shrimp and season lightly with salt and pepper.
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5
In a small saucepan, whisk together the mirin, soy sauce, Worcestershire sauce and ketchup.
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6
Bring the sauce just to a boil, then simmer over moderately low heat until thickened slightly, about 5 minutes.
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7
Remove the saucepan from the heat.
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8
In a 12-inch nonstick skillet, heat the vegetable oil.
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9
Stir the pancake mixture.
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10
Spoon four 1-cup portions of the pancake mixture into the skillet and flatten each into a 5-inch pancake about 1/2 inch thick.
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11
Cook the pancakes over moderate heat until they are golden brown on the bottom, 5 to 7 minutes.
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12
If the pancakes brown too quickly, lower the heat slightly.
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13
Make a slight indentation in the top of each pancake and top each of them with one-fourth of the pork and shrimp, pressing down slightly.
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14
Carefully turn the pancakes over; if necessary, use two spatulas to hold the pancakes together.
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15
Cook the pancakes until they are golden brown on the second side and the pork and shrimp are cooked through, about 6 minutes.
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16
Transfer the pancakes to a platter, pork and shrimp side up.
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17
Brush the pancakes with some of the sauce and top each of them with a little pickled ginger and some bonito and nori flakes.
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18
Serve the pancakes hot, with the remaining sauce and mayonnaise on the side.
