In a large skillet, heat the oil, add the onion and chopped cabbage. Cook over medium heat for 2 minutes or until it begins to soften.

Add the zucchini and mushrooms and cook an additional 3 minutes or until soft but al dente. Season with salt and pepper to taste.

Place on a plate to cool slightly and stop cooking.

In a bowl beat the eggs. Add the wheat flour, oatmeal, baking powder, salt, pepper. When everything is well incorporated, gently add the vegetable broth, soy sauce and rice vinegar or mirin.

Add the vegetables to the bowl and mix.

Heat a medium skillet that you know does not stick to anything, lightly grease and empty the mixture from the bowl.

Cover and cook for 3 to 4 minutes over medium low heat. It must be seen firm from the edges. Pass a spatula around the edges to separate.

Place a large plate on top and carefully flip. Return to the greased skillet and cook another 3 minutes over medium heat or until cooked through.

Place on a plate and decorate with the tonkatsu sauce, mayonnaise, nori seaweed, pickled ginger and spring onion.