Shred the cabbage into thin slices.

Wash the oysters in water, changing the water 2–3 times, and pat dry with kitchen paper.

In a bowl, beat the eggs and mix with the remaining batter ingredients (flour, salt, dashi powder, and water).

Heat 1 tbsp of salad oil in a frying pan over medium heat. Pour 1/4 of the batter into the pan and spread it out evenly.

Layer half the cabbage, tempura flakes, and bonito flakes on top of the batter. Add half the oysters around the edges and cook until the oysters are done, flipping occasionally.

Pour another 1/4 of the batter over the cooked ingredients and cook for 2–3 minutes until golden brown. Flip and cover with a lid, cooking on low heat for 3–4 minutes until the batter is fully cooked. Repeat for the second pancake.