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Finely shred your green cabbage and finely chop your shrimp.
In a bowl, crack your eggs and whisk them.
Add your shredded cabbage, mushed silken tofu, & chopped shrimp into the eggs and whisk well until the egg-shrimp-tofu-cabbage mixture foams.
In a pan coated with spray oil in medium low heat, pour your egg-shrimp-tofu-cabbage mixture onto the pan and spread it into a circular pancake shape.
Flip once it starts to crisp and turns golden brown until both sides are golden brown and crispy.
When crispy and brown, place on a plate, top off with okonomiyaki sauce, kewpie mayo, and bonito flakes, and enjoy!