To make the batter: In a bowl, mix together cabbage, green onion whites, flour, salt, sugar, water, eggs, and shrimp.
Heat a large frypan over medium heat and drop in half the batter. Push batter down to make it flat and circular. If using, you can lay the bacon strips down on the top of the pancake. It will cook when flipped.
Continue to cook until the bottom is golden and crispy; about 6 minutes. Once crispy, flip the pancake. The best way to do this is to slide the pancake out of the pan onto a plate (crispy side down) and then flip the pan upside down, push plate onto pan and flip everything over. Fry on second side for another 5 minutes or until crispy.
Remove from pan and smear top with kewpie mayo, sprinkle with green onions, bean sprouts, and bonito flakes. DEVOUR!
