Prepare the squid by slicing it into thin strips and chopping into 1–2 cm pieces. Chop shrimp into 3–4 pieces for texture.

Shred the cabbage and slice the onion. Soak cabbage briefly in cold water and drain.

Mix mayonnaise and yakisoba sauce in separate bowls for topping.

Combine cabbage, onion, seafood, eggs, and pancake mix in a large bowl. Mix thoroughly.

Heat a frying pan over medium heat and add oil generously. Reduce heat to low and spoon batter into a round, thick shape.

Cover the pan and cook for 1 minute on low heat. Flip carefully once the bottom is cooked.

Cook both sides until golden and crispy. Remove from pan and plate.

Drizzle yakisoba sauce and mayonnaise in a zigzag pattern over the okonomiyaki.