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.
Serve hot.