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 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 (as needed), 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.