Method:

• Begin by finely shredding the cabbage and chopping the scallions. The cabbage should be finely shredded so it can easily mix into the batter and cook evenly.
• In a large mixing bowl, combine the shredded cabbage, chopped scallions, panko breadcrumbs, and sea salt. Use a whisk to mix everything together. Then, add the beaten eggs and stir until all the ingredients are well incorporated.
• Brush a non-stick skillet or griddle with extra-virgin olive oil and heat it over medium heat. You want the oil to shimmer but not smoke.
• Once the skillet is hot, ladle about a cup of the batter onto the skillet, spreading it out gently into a round shape. Cook for about 4-5 minutes until the bottom is golden brown.
• Carefully flip the pancake using a spatula and cook the other side for another 4-5 minutes, until golden and cooked through. Repeat with the remaining batter, brushing the skillet with more oil as needed.
• Transfer the okonomiyaki to a serving plate. Drizzle with vegan Worcestershire sauce and your choice of mayo. Sprinkle with sesame seeds, sliced nori, and serve with pickled ginger and microgreens, if using.