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Combine the cabbage, carrot, and green onions in a large bowl and toss together.
In another bowl whisk together the flour, eggs, dashi, salt, and pepper.
Pour the egg mixture over cabbage mixture and stir together until vegetables are completely and evenly coated.
Fold shrimp into batter.
Heat the oil in a 10-inch nonstick sauté pan over medium heat. Swirling pan so entire surface is covered in oil.
When the oil is hot, pour the entire mixture into pan and cook for 7 to 8 minutes, until the pancake is mostly set.
Carefully flip the pancake and cook for 4 to 6 minutes longer, until golden brown and fully set.
Transfer the pancake to a large plate and let cool for 5 minutes.
Finish pancake with a drizzle of okonomiyaki sauce and kewpie or mayonnaise and a sprinkle of furikake and bonito flakes, if using.
Cut into wedges and serve.