In a large bowl, combine cabbage, panko, scallions and salt. Gently blend in the eggs. (Notice: the mix will be quite loose and cabbagey, not like a flour pancake batter. When it's very tender, allow it to sit for 10 minutes).
Heat a non-stick skillet over medium-heat. Brush the skillet with olive oil and then utilize a ¼ measuring cup to scoop the cabbage mixture to the skillet.
Flatten gently with a spatula so the mix is all about ½-inch thick. Cook for 3 minutes each side, or till browned, turning heat to low needed. Repeat with the remaining mix, wiping the wiping out & brushing additional oil, as required.
Drizzle the okonomiyaki with worcestershire sauce and thin strips of squeezed mayo. Top with pickled ginger, sesame seeds and nori. Sprinkle with microgreens, if wanted.