Authentic Okonomiyaki (Japanese Cabbage Pancakes)

If you are making your own okonomiyaki sauce, heat the ingredients in a small saucepan until the sugar dissolves, stirring. Set aside. Make your dashi, if using.
Place the shallot, dashi, eggs, flour, salt, shredded cabbage, ginger, and shrimp in a large bowl and mix well.
Heat a large skillet over medium heat. Add enough oil to coat the pan, about 1 tablespoon. When the oil shimmers and a drop of batter sizzles, ladle about 1/4 of the batter into the skillet, shaping into a large, thick pancake. Layer a quarter of the bacon on top.
Cook over medium-low until the bottom of the pancake is browned and set. Do not rush; this will take around 7 or 8 minutes. Flip, and cook on the other side. Repeat with the remaining oil, bacon, and batter.
PRO TIP: You never want to get the pan too hot; the outside of the pancake will brown before the batter fully cooks in the center.
PRO TIP: To help flip the pancake, you can always invert the pancake onto a plate, then slide it back onto the skillet.
Serve, second side up, with okonomiyaki sauce, a drizzle of Kewpie mayonnaise, the nori, and bonito flakes.
PRO TIP: You can simply smear the sauce and mayo on top. But the ideal way is to drizzle ribbon patterns over the top, as in the photo.
TIP: Kewpie mayonnaise is from Japan, but is easily available online and in specialty markets. The taste is better and richer than regular mayo because it is made from yolks only.