Toast the nori, crumble, and set aside. Combine all sauce ingredients in a small saucepan and simmer for 30 seconds, stirring constantly. Remove from the heat and cool to room temperature. Beat the eggs in a lge. Bowl. Add the flour and water and continue beating until you have a batter the consistency of pancake batter. Add the sake and salt. Fold in the cabbage, carrots, and scallions. Mix the batter together evenly. Each okonomiyaki will use 1/4 c. Of batter. Heat 1 tbsp of oil in a 10-inch skillet. Spoon 1/4 c. Of batter onto the hot skillet (like a pancake) making sure the vegetables are evenly distributed. Then sprinkle 1/4 of the shrimp on top. Cook each side on medium heat for 2 minutes, until lightly browned. Reduce the heat to low and cook, covered, for another 5 minutes, occasionally turning and gently pressing the okono. With a spatula. Prepare 3 mor okono. As above. Keep the finished pancakes warm in a low oven while making the rest, or use 2 skillets and make 2 okono. At a time.

Serve hot with the sauce to taste (~1 tbsp per okono.), and top with a sprinkling of nori.

Yields 4 6-Inch Okono. - Serves 4.