For Sauce:
For Garnish:
In a large bowl, combine flour, baking powder, salt. Add in dash broth, and whisk until smooth and no rumps. Stir in Nagaimo, cabbage, green onion, shrimp and egg. Heat a large skillet over medium heat; add oil and swirl to coat. Add half of okonomiyaki batter and spread evenly about 1” thick. Cover with a lid and cook for 5 minutes. Place pork belly slices on top of okonomiyaki and carefully flip it over. Cover with a lid and cook additional 5 minutes or until okonomiyaki is all the way cooked through. Remove from heat and repeat with remaining ingredients.
Brush okonomiyai with okonomi sauce, top with Japanese mayonnaise and then sparkle with Aonori, Katsuobushi and chopped green onion.