Combine all-purpose flour and salt in a large bowl. Pour in 1¼ cups (300ml) water. Gently mix until just combine. Add beaten eggs.
Mix in half of the cabbage and green onions. Add the remaining half of the cabbage and green onions and mix until just combined.
Heat a heavy bottom pan on the stove on medium heat. When hot, add 1 tablespoon vegetable oil. Swirl to coat the pan. Scoop a quarter of the batter into the middle of the pan. Pat with spatula to form an 8 inch disk.
Place a few shrimps and 3 halved bacon strips on the top. Press it down onto the pancake with a spatula. Allow pancake to cook and set for about 4 minutes.
When pancake is set, carefully turn the pancake over. You may have to use two spatulas to turn the pancake. Cook for another 4 minutes or until shrimps have curled and bacon is brown and slightly crisp.
Turn the pancake over again and continue to cook for another 2 minutes or until the bottom is golden and slightly crisp. Transfer to a plate.
Squirt okonomiyaki sauce and mayonnaise, criss-crossing each other. Then sprinkle with green onions, aonori, and katsuoboshi. Place a small heap of beni shoga on the top.