Pat dry the peeled shrimp and cut the pollock roe into quarters.

Chop the cabbage into coarse pieces and grate the yam.

In a bowl, mix water, dashi powder, and grated yam using a whisk. Add egg, flour, tempura flakes, and cabbage, then gently mix with chopsticks. Fold in the shrimp.

Heat salad oil in a frying pan. Pour most of the batter into the pan and spread it into a circle. Place pollock roe pieces on top and cover with the remaining batter. Cook on medium heat until golden brown.

Flip the okonomiyaki using a plate and return it to the pan. Cover with a lid and cook on low-medium heat for about 5 minutes until cooked through.