Okonomiyaki

In a large bowl, combine the cabbage, scallions, panko, and salt. Carefully mix in the eggs. Note: The mixture will have a loose texture, unlike a pancake batter made with flour. If it appears dry, let it rest for 10 minutes.

Heat a nonstick skillet over medium heat. Brush the skillet with olive oil and use a ¼ measuring cup to scoop the cabbage mixture into the skillet. It's fine if the mixture doesn't hold together well initially, as it will bind as the egg cooks. Gently flatten the mixture with a spatula until it reaches a thickness of about 1/2 inch.

Cook for 3 minutes on each side or until the okonomiyaki is browned, adjusting the heat to low if necessary. Repeat this process with the remaining mixture, making sure to wipe out the skillet and add more oil as needed.

Drizzle Worcestershire sauce over the okonomiyaki and add thin strips of squeezed mayo. Sprinkle with sesame seeds, pickled ginger, and nori. If desired, garnish with microgreens. Serve the dish hot.