Place cabbage, carrot, spring onion and grated ginger into a bowl, add a teaspoon of salt and mix well with your hands to season the vegetables.
Place flour and water in a separate mixing bowl and stir gently to combine, crack in your eggs and whisk to combine until its smooth, stir in instant dashi powder (or stock powder). Add batter into the vegetables and stir well with a large mixing spoon.
Place frypan over low – medium heat, add a teaspoon of sunflower oil, allow to heat then add a cup or so of pancake batter to the pan to form a circle. Cook for about five minutes before flipping the pancake, then flip pancake, put a saucepan lid over the pancake for about three minutes to steam a little. Remove lid and ensure both sides are nice and golden before serving.
To serve, place tomato, Worcestershire and light soy sauce in a small bowl and mix to combine. Place in squeezy bottle. Drizzle over a few teaspoons on the cooked pancake followed by a good squeeze of kewpie mayonnaise. Sprinkle with spring onions to serve.
Note: I prefer to use an MSG free dashi stock, like the Spiral Foods dashi that is available in Asian grocers and some green grocers. Alternatively you could use some chicken or vegetable stock powder.
Tip: You can adapt the ingredients in the pancake to what you might have available in your fridge at home, mushrooms, bacon, leftover cooked chicken works well too.