In a large mixing bowl, combine finely shredded cabbage, chopped scallions, panko breadcrumbs, and sea salt. Use a wooden spoon to mix until well incorporated.

Gently fold in beaten eggs using a spatula until just combined, creating a loose batter. If it feels too dry, let it rest for 10 minutes.

Place a non-stick skillet over medium heat and add a brush of extra-virgin olive oil.

Scoop about ¼ cup of the batter mixture into the skillet, gently flattening it to form a pancake that is about ½ inch thick. Cook for approximately 3 minutes until golden brown.

Carefully flip the okonomiyaki using a spatula and cook for an additional 3 minutes on the other side.

Continue the process with the remaining batter, adding more olive oil as needed.

Once cooked, drizzle the pancakes with vegan Worcestershire sauce and your mayo of choice. Add toppings and serve hot.