Steps

1. Peel and finely shred 1 carrot (200g) into about 2mm thick strips. (Key Tip!) Shredding to 2mm thickness ensures it cooks through well and doesn't become tough.
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2. Chop 2 green onions into 3cm pieces.
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3. Place the shredded carrots, chopped green onions, and drained 1 can of tuna into a bowl. Shake the bowl to mix them together.
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4. Add 1 tsp dashi powder and 2 tbsp all-purpose flour to the bowl and shake to mix evenly.
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5. Once the flour is evenly distributed, add 1 beaten egg and mix. (Key Tip!) Mix thoroughly until the egg is distributed throughout the mixture to ensure it sets well when cooked.
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6. Heat vegetable oil (for frying) in a frying pan over medium heat.
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7. Spread the mixture into a circle about 20cm in diameter in the heated pan and cook for 2-3 minutes until the bottom is browned.
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8. When the pancake can slide smoothly in the pan, carefully slide it onto a plate.
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9. Cover the frying pan with the plate and flip it over, returning the pancake to the pan. Reshape it into a circle if it has crumbled.
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10. Cook the other side until browned.
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11. Once both sides are browned, carefully transfer to a plate, being careful not to break the shape, and cut into desired portions.
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12. Arrange on a plate.
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13. Sprinkle toasted sesame seeds (to taste) all over.
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14. It's delicious as is, but if you prefer more flavor, serve with salt, ponzu sauce, or your favorite condiments.
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15. (Optional) A mixture of vinegar, sesame oil, salt, and pepper, called 'vinegar pepper', is also recommended.
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