In a large mixing bowl, whisk Egg (5) with the Soy Sauce (1 teaspoon), Sesame Oil (1 teaspoon), and Sea Salt (1 teaspoon). Gradually add the All-Purpose Flour (1/3 cup) until incorporated.
Fold in the Green Cabbage (8 cup) and Scallion (1 bunch).
Make the sauce: In a small bowl, combine Soy Sauce (1/4 cup), Rice Vinegar (2 tablespoon), Mirin (2 tablespoon), Sriracha (1 teaspoon), Sesame Oil (1/2 teaspoon), Granulated Sugar (1 teaspoon) and Water (1 tablespoon). 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.