We start with the batter for the pancake. Combine the flour, egg and dashi. Slowly add the dashi, little by little, making a thick paste. For the binding, we stir in the panko and then the chopped cabbage. Finish it off with Asian spices. Provide a hot teppanyaki plate around 180°C. Coat the plate with oil and place the cabbage mixture on the plate. Bake the pancake for 5 minutes on both sides. Add some fire herbs during the baking process for the fresh touch in the dish. Finish the pancake with sliced spring onion, turkey breast, wasabi powder and Japanese mayonnaise.