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Combine ketchup, Worcestershire sauce, honey, and oyster sauce in a bowl and mix until well combined. Set aside.
Preheat oven 425F/230C.
In a medium sized, mixing bowl, combine rice flour, tapioca starch, baking powder, and white pepper and whisk together.
Mix the room temperature water with the dashi granules until they have dissolved.
Add the dashi water solution to the dry ingredients and whisk until well mixed and batter is fairly smooth.
Add chopped napa cabbage, protein of your choice, chopped spring onions, and eggs to the bowl containing the batter. Mix very well.
Grease muffin tin generously with oil. Scoop mixture into muffin cups, dividing mixture evenly. Flatten filling down slightly.
Bake for 15 minutes until edges are browned.
Serve immediately and garnish with okonomiyaki sauce, Kewpie mayonnaise, bonito flakes, furikake, chopped scallions, sesame seeds, etc.