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For the Okonomiyaki Pancakes: Set out a large mixing bowl. Mix the warm water and dashi in the bowl to dissolve the dashi.
Then whisk in the eggs, flour, and baking powder. Once the batter is smooth, fold in the shredded cabbage, scallions, and breadcrumbs.
Preheat the oven to 200 degrees to use as a warmer while you cook the pancakes. Then set a cookie sheet in the oven.
Set a small nonstick skillet over medium heat. Add 1 teaspoon sesame oil to the skillet. Add one-fourth of the batter to the hot skillet. Then press into a round even layer, about ½ inch thick. Place a lid over the skillet to steam the pancake as it cooks. Cook covered for 5 minutes per side.
Move the cooked pancakes to the warm oven and repeat until all four pancakes are ready.
For the Okonomiyaki Sauce: Meanwhile, in a small bowl, mix the oyster sauce, ketchup, and Worcestershire sauce together. (If you have a squeeze bottle, you can shake them together in the bottle, to make it easier to drizzle over the pancakes later.)1
When ready to serve, drizzle Okonomiyaki sauce and Kewpie mayo over the pancakes. Top them with chopped scallions, Bonito flakes, furikake seasoning, and sushi ginger. Serve warm.