Bring a small pot of water to a light boil, then toss in the shrimp for a minute to poach. Remove, drain and sit aside when they have just started to turn pink.

In a bowl, beat the eggs and mix in the dashi, flour, cornstarch, cabbage, and most of the green onions (reserve some extra for topping). Then mix in the poached shrimp.

In a medium-large pan on medium heat, scoop on some of the okonomiyaki and gently shape it into a pancake. Cover and cook for a few minutes (until golden). Carefully flip (either by tossing it in the air if skilled enough or otherwise by transferring to a plate and flipping back into pan). Cook the other side until golden.

Repeat this process with the rest of the batter (we made 2 pancakes with ours). In a separate small bowl, combine all ingredients. Lather on some okonomiyaki sauce on top, then drizzle over some kewpie (either in horizontal stripes or in a spiral design). Finally, top with some bonito flakes, green onions, nori, and a dash of furikake.