Okonomiyaki Cabbage Pancake

In a large mixing bowl, whisk Eggland's Best Classic Eggs (5) with the Soy Sauce (1 tsp), Sesame Oil (1 tsp), and Sea Salt (1 tsp). Gradually add the All-Purpose Flour (1/3 cup) until incorporated.

Fold in the Green Cabbage (8 cups) and Scallion (1 bunch).

Make the sauce: In a small bowl, combine Soy Sauce (4 Tbsp), Rice Vinegar (2 Tbsp), Mirin (2 Tbsp), Sriracha (1 tsp), Sesame Oil (1/2 tsp), Granulated Sugar (1 tsp) and Water (1 Tbsp). Set aside.

In a large sauté pan, warm Canola Oil (as needed) (I used about 2 Tbsp) over medium-high heat until glistening. Pinch the batter with your hands and carefully drop the mounds into the oil. Lower the heat to medium. Cook on each side for about 3 minutes or until golden brown.

Transfer to a paper towel-lined plate and season lightly with additional salt. Serve with soy-dipping sauce.