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Place flour and baking powder in a large bowl and whisk to combine. Place eggs, miso and 350ml cold water in a large jug and whisk until well combined and smooth. Add to the flour mixture and whisk until batter is completely smooth.
Place wombok, potato and white part of shallot in a large bowl. Toss to combine. Add batter, toss until well combined and vegetables are evenly coated.
Heat oil in a 24cm ovenproof frypan over medium-high heat. Pour cabbage mixture in, spreading to evenly cover base of pan and pressing down firmly to level top. Cook, gently shaking pan occasionally, for 10-12 minutes until a deep golden crust forms underneath and pancake has cooked almost all the way through but top is still wet and there’s a slight wobble at the centre.
Meanwhile, preheat oven grill to high and place oven rack on middle shelf. Transfer pan to oven grill. Grill, untouched, for 5-7 minutes until pancake is cooked and deep golden on top.
Remove from grill and immediately brush surface with tonkatsu to glaze. Drizzle with mayonnaise and sprinkle with pickled ginger, green part of shallot and furikake. Serve immediately.