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Preheat oven to 200°C (400°F).
Shred the cabbage and grate the carrots.
Slice the spring onions.
In a large bowl, whisk the eggs.
Add the flour, dashi stock, soy sauce, mirin, sesame oil, salt and pepper. Mix well.
Fold in the shredded cabbage, carrots and spring onions.
Spread the mixture onto a baking tray lined with parchment paper.
Bake for 20-25 minutes, until golden brown.
Serve hot, with your favorite toppings.