Okonomiyaki Cabbage Pancake

In a large mixing bowl, whisk 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 Scallions (1 bunch) .

Make the sauce: In a small bowl, combine Soy Sauce (1/4 cup) , 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 (to taste) (I used about 2 Tbsp) over medium-high heat until glistening. Pinch batter with 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.