Finely chop the cabbage into julienne strips.

In a mixing bowl, crack 2 eggs and add the milk.

Whisk the eggs and milk together until well combined.

Add the julienned cabbage, natto (with sauce), and Japanese dashi stock powder to the egg mixture.

Thoroughly mix all the ingredients until a batter forms.

Crack the remaining egg into a separate small bowl and whisk lightly.

Heat some oil in a frying pan over medium heat.

Pour the batter from the mixing bowl into the hot pan.

Spread and flatten the mixture to form a pancake shape.

Pour the whisked egg from the small bowl evenly over the top of the cabbage pancake.

Cover the pan with a lid.

Cook until the edges of the pancake turn brown and set.

Carefully flip the pancake over.

Continue to cook the pancake until it is cooked through and golden brown.

Transfer the cooked pancake to a serving plate.

Garnish the pancake with mayonnaise and bonito flakes.

Serve hot.

For variations, consider making smaller pancakes and experimenting with different toppings.

Suggested toppings: ketchup and cheese, black pepper, or Tabasco sauce.