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In a bowl whisk together the tomato ketchup, Worcestershire sauce, honey, mustard and soy sauce until combined. Taste and adjust according to your liking. Set aside.
In a large bowl, whisk together the stock and eggs. Add the flour, baking powder and sesame oil and whisk quickly until well combined, but don’t overwork it. Fold the spring onions, cabbage and sprouts into the batter until well coated.
Heat enough oil to just cover the bottom of a large frying pan over a medium–high heat until hot.
Spoon a quarter of the cabbage mixture into the pan and press down with the back of the spoon. Fry for 3-4 minutes until golden-brown and the edges have set, carefully turn over and cook for a further 3-4 minutes. Transfer to plate covered with kitchen paper to drain. Continue to cook the remaining batter until you have cooked four pancakes.
To serve, spread some okonomiyaki sauce over the top of a pancake and then drizzle with mayonnaise in a zig-zag pattern. Sprinkle with furikake seasoning, spring onions and crispy onions and place a small pile of pickled ginger in the centre.