Okonomiyaki

These are Japanese cabbage pancakes that I gather are usually eaten as street food.  They're delicious--we eat them twice a month, probably, which is amazing since Mark hates eating things more than once. This recipe isn't mine originally--it comes from here, but I've made some changes so I'll post my version below.    Don't skip the bonito flakes--you can get them at Whole Foods or any Asian grocery store.  This feeds the two of us for dinner, and while it's slightly more than we need I wouldn't try to serve three without doubling.  Zach and David, you're SOL on the shrimp.  I'm not really sure what a good substitute would be--that crab stick stuff that has no crab in it? I might try chicken sausage, actually.  Pork would work, but that doesn't help much!

Sauce:
Mix mayonnaise, soy sauce and sriracha, to taste.  I usually start with about a third of a cup of mayo and go from there. Leftovers are great for dipping vegetables in.

Pancakes:
5 eggs
Glob of soy sauce
Glob of sesame oil
Salt
1/2 c flour (gluten free works great here)
Wedge of cabbage (maybe...1/5 - 1/6 of a normal size cabbage?) sliced as thin as you can get it. You want 2-3 c of cabbage, but I never measure.
Bunch of scallions (chopped finely--white and dark green parts), or an onion (sliced as thin as you can get)
1 c raw shrimp, chopped finely
Neutral Oil
bonito flakes

1.  Whisk the eggs, soy sauce, sesame oil, and salt
2. Whisk in the flour
3. Stir in the cabbage, scallions, and shrimp
4. Heat a large, non-stick pan over medium-high and add the oil. Cook the pancakes (I usually use the same measuring cup to scoop the batter.  Flatten the pancakes once they hit the pan so they're mostly even). Cook for about three minutes a side.
5. Serve by spreading pancakes with sauce and sprinkling with bonito flakes.  NOM.