Instructions

• In a large bowl, combine the 3 packed cups finely shredded cabbage, 1¼ cups chopped scallions, 1 cup panko breadcrumbs, and ¾ teaspoon sea salt; toss to distribute evenly.
• Add the 3 large beaten eggs and gently fold until the mixture is evenly moistened. The batter will be loose and cabbage-forward rather than a smooth flour pancake batter.
• If the mixture seems very dry, let it rest 10 minutes so the panko can absorb moisture; if it seems sufficiently cohesive, proceed immediately.
• Heat a nonstick skillet over medium heat until hot, then brush the surface with extra-virgin olive oil.
• Use a ¼-cup measure to portion the mixture into the skillet. Gently press each portion with a spatula to form a round about ½ inch thick. It’s okay if the mixture looks loose— it will bind as the egg cooks.
• Cook until the bottom is golden brown, about 3 minutes. Flip carefully and cook the second side until golden and the center is set, about 3 minutes more. Reduce heat to low if the outsides are browning too quickly.
• Transfer cooked okonomiyaki to a plate and repeat steps 4–6 with the remaining mixture, wiping out the skillet and brushing with more oil between batches as needed.
• To serve, drizzle each okonomiyaki with vegan Worcestershire sauce and squeeze thin ribbons of mayo over the top. Sprinkle with sesame seeds, arrange pickled ginger and the sliced ½ sheet nori on top, and finish with ½ cup microgreens if using. Serve hot.