In a large mixing bowl, combine finely shredded cabbage and chopped scallions. Sprinkle in sea salt and add panko breadcrumbs. Stir together to create a crunchy mixture.

Gently fold in the well-beaten eggs until fully combined; allow the mixture to sit for about 10 minutes.

Place a nonstick skillet over medium heat and drizzle in olive oil. Allow the oil to heat until it shimmers slightly.

Scoop batter into the skillet and flatten into a circle about ½ inch thick. Cook undisturbed for approximately 3-4 minutes until golden brown.

Carefully flip the pancake and cook another 3-4 minutes on the other side. Repeat with remaining batter, adding more oil as needed.

Transfer cooked okonomiyaki to a serving plate and drizzle with vegan Worcestershire sauce and mayo. Sprinkle with sesame seeds and garnish with pickled ginger and nori.