Grab a large bowl and whisk together the flour, salt, and sugar.
Beat the eggs thoroughly in a separate bowl, then add them together with the dashi to the mix and mix all the ingredients.
Add the scallions and shredded cabbage to the bowl and toss it around until all the pieces are covered in batter.
Set a frying pan over medium heat and add some vegetable oil. When sufficiently hot, use just under half of the batter for the first pancake and spread it out across the pan. The pancake should be about an inch thick.
Cut the chicken into small strips and place them on top. Pour some of the batter on top so the chicken sticks to the pancake.
It's best to cover the pan so the okonomiyaki gets more cooked than fried, this is especially important for the middle of the pancake., and let that cook for 5 minutes.
In the meantime, make your halal okonomiyaki sauce by combining all of the ingredients into a bowl, and mix thoroughly with a whisk for about a minute until all of the sauces are mixed into eachother completely.
Now, the bottom should be nice and browned, this is when you flip the pancake over to cook the other side.
Cook for another 5 minutes in a covered pan until the other side is browned as well.
Now it's ready to serve with the bonito flakes on top first, then the kewpie mayo on top in straight vertical lines, and the okonomiyaki sauce in horizontal straight lines. And you're ready to make the second pancake with the rest of the batter.