Steps

1. Cut off the root ends of 1 bunch (200g) of spinach and chop into 2cm pieces.
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2. Place the chopped spinach in a heatproof container with the stems facing down and cover with plastic wrap.
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3. Microwave on 600W for 3 minutes.
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4. After microwaving, rinse the spinach in cold water for about 30 seconds to cool and remove excess bitterness.
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5. Once cooled, squeeze out the water from the spinach by hand.
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6. Loosen the squeezed spinach and place it in a bowl.
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7. Add 3 tbsp of cake flour to the bowl, shake the bowl, and coat the spinach evenly with flour.
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8. Add 1 tsp of dashi granules, 1 can of drained canned tuna, and 2 eggs. Mix until everything is combined, whisking the eggs thoroughly. (Key Tip!) Mix well until the egg coats everything to ensure it binds together when cooked.
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9. Heat vegetable oil in a frying pan over medium heat.
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10. Spread the mixed ingredients evenly in the heated frying pan and cook over medium heat until the bottom is browned.
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11. Once the bottom is browned and set, carefully slide the pancake onto a plate.
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12. Place the frying pan upside down over the pancake, then flip it back into the pan. Shape it into a round form and cook the other side until browned.
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13. It's done when both sides are golden brown.
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14. Cut into easy-to-eat pieces and arrange on a plate.
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15. Serve with your favorite sauce such as mayonnaise, okonomiyaki sauce, or ketchup. (Key Tip!) For a crispier finish when eating as is, cook the surface with butter until crispy.
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