In a bowl, combine eggs, flour and soy sauce with a whisk until smooth. Stir in green onions. Set aside.
In a non-stick skillet, sauté cabbage, onion and bacon over medium heat in half the oil until cabbage becomes translucent, about 5 minutes. Add shrimp and cook for 1 minute. Add to egg mixture and stir well.
Clean skillet and heat with remaining oil. Pour in egg mixture and spread into a 1-cm (½-inch) thick disk. Cook over medium heat for about 2 ½ minutes or until omelet is golden brown. Turn and cook for about 1 minute or until cooked in the centre. Place on a board and cut into squares or wedges.
Serve immediately sprinkled with dried seaweed. Garnish with a dash of mayonnaise and tonkatsu sauce. Sprinkle with bonito. On a hot omelet, bonito flakes wriggle.
Japanese mayonnaise is seasoned and slightly more liquid than the North American version. It is sold in a tube or bottle in Asian grocery stores. Bonito is a tuna fish cousin. You can find dried bonito flakes in Asian grocery stores.