Make the Okonomiyaki Sauce:

1. Mix the red wine vinegar, sugar, granulated garlic, granulated onion, cayenne pepper, worcestershire sauce, ketchup, oyster sauce, and hoisin sauce.
2. Stir until the sugar is dissolved.
3. Refrigerate until ready to use.

For Okonomiyaki:

1. Peel the yamaimo and then grate it. If using a box grater, use the small holes and put the grater over a bowl to catch the gooey mass. Set aside.
2. Core the cabbage and then cut the wedge in half (so that the shreds will not be too long) and shred the cabbage as if making coleslaw so that the cabbage is in 1/4 inch shreds. Set aside until ready to use.
3. Cut the shrimp in 2-3 pieces (you want it to be in small bite sized pieces) and remove tails. Put the shrimp into a bowl and set aside.
4. Cut the bacon into 1 inch pieces and set aside in a small bowl.
5. Mix all of the batter ingredients (yamaimo, water, flour, salt, sugar, baking powder, and egg) in a large bowl with a fork, until just combined. Then add cabbage. Mix to combine.
6. Heat a nonstick pan over medium high heat or use an electric flat top griddle. Add 1 tablespoon of oil and then ½ of the cabbage batter onto each pan. Top the batter with ½ of the shrimp and ½ of the cut bacon. Put a lid on the pan.
7. Cook the pancake for 4 minutes until the sides start to bubble and the edges look a little dry. Flip the pancake carefully using a large spatula (or 2) and again cook for 4 minutes with the pan covered with a lid.
8. Use a paper towel to sop up the excess bacon grease. (I tilt the pan and wedge the paper towel where the grease pools.)
9. Then flip over the okonomiyaki (the bacon side is now on top) and crisp the pancake for a minute without the lid.
10. Place the okonomiyaki in a preheated 300 degree oven to keep warm while you finish the other pancake.
11. Once both are cooked, put each okonomiyaki on a separate plate, top with sauce, mayo, red ginger,  bonito flakes, and aonori. Serve immediately.