Begin by washing the cabbage in cold water and shredding it into very thin strips. Chop the spring onions and set them aside.

To prepare the batter, beat the eggs with the water in a bowl. Gradually add the gluten-free flour and baking soda, mixing little by little. Whisk thoroughly until the batter is smooth and free of lumps.

Fold the shredded cabbage and spring onions into the batter. If you have pickled ginger, you can add that as well.

Heat a non-stick pan over medium heat for about 5 minutes. Once hot, lightly brush the surface with a bit of oil, such as sesame or vegetable oil.

Pour half of the batter mixture into the hot pan, spreading it evenly. Cover the pan with a lid and cook for 5 minutes.

If you wish to add pork slices or shrimp, now is the time to place them on top of the batter.

Carefully flip the Okonomiyaki to cook the other side. You can use a spatula or the lid to assist with this. Cook for an additional 4 minutes.

While the pancake is cooking, prepare the Okonomiyaki sauce by mixing the three ingredients in a small bowl with a spoon. If you have difficulty finding gluten-free Worcestershire sauce, there is an alternative sauce option available.

Once the pancake is fully cooked, transfer it to a large plate with the pork or shrimp on top. To garnish, first brush half of the sauce over the top, then drizzle Japanese mayonnaise in a zigzag pattern. Finally, sprinkle with ground seaweed and dried bonito flakes.