In a large bowl, whisk together 2 cups of finely shredded cabbage, ½ cup of chopped scallions, ½ cup of panko breadcrumbs, and ½ teaspoon of sea salt until well combined.

Gently fold in 3 large beaten eggs into the bowl with the cabbage mixture, ensuring not to overmix.

Preheat a nonstick skillet over medium heat, brushing with 1 tablespoon of extra-virgin olive oil.

Using a ¼ cup measure, scoop the batter mixture into the skillet and gently flatten it to about ½ inch thickness.

Cook each pancake for approximately 3 minutes or until the bottom turns golden brown, then flip and cook for another 3 minutes.

Transfer the first okonomiyaki to a plate and repeat the previous steps with the remaining batter.

After transferring the cooked okonomiyaki to serving plates, generously drizzle with vegan Worcestershire sauce and mayo, then sprinkle with sesame seeds.