For the dashi, place kombu, shiitake mushrooms and bonito in a pot over medium heat and pour boiling water over. Steep for at least 10 minutes, then let cool.
For the okonomiyaki, mix together flour, sugar and salt in large bowl.
In separate bowl, stir together the eggs and dashi.
Add wet ingredients to dry in stages. The consistency should be loose but viscous, similar to crepe batter. If too thick, add additional dashi, one tablespoon (15 ml) at a time.
Fold in cabbage and shrimp.
Heat a 10 or 12-inch non-stick pan over medium-high heat. Add oil and spoon batter into the hot pan.
When the edge starts to firm up place a large plate or platter over the pan. Using oven mitts, carefully but quickly invert the pan, turning the okonomiyaki out onto the plate. Slide the okonomiyaki back into the pan and continue to cook, covered, on the opposite side until fully set.
Meanwhile, in a small bowl, stir together ketchup, Worcestershire, oyster sauce and sugar. Brush sauce generously over top of finished okonomiyaki and garnish as desired.
For the marinated grilled baby octopus, in small bowl, stir together soy sauce, sesame oil, ponzu and honey. Pour over octopus and let marinate for at least 20 minutes and up to one hour.
Heat a grill pan over medium-high heat until very hot. Grill the drained octopus pieces quickly until the edges begin to char. Sprinkle on top of finished okonomiyaki.