Okonomiyaki: Cabbage Pancakes

5 eggs

1 teaspoon soy sauce

1 teaspoon sesame oil

1 teaspoon sea salt, plus more for seasoning

1/3 cup flour

8 cups finely shredded cabbage

1 bunch scallions, trimmed and chopped, to yield about a heaping cup

For the soy dipping sauce:

¼ cup soy sauce

2 T. rice vinegar

2 T. mirin

1 teaspoon hot chili sauce or Sriracha, optional

½ teaspoon sesame oil

1 teaspoon sugar

Grapeseed or other neutral oil for frying

 

In a large mixing bowl, whisk eggs with the soy sauce, sesame oil, and salt. Gradually add the flour until incorporated. Fold in cabbage and scallions. Make the sauce: combine all ingredients in a small bowl. Add 1 T. of water. Set aside. In a large sauté pan, warm a couple T. of oil over medium-high heat until glistening. Pinch batter with hands and carefully drop the mounds into the oil—in a large skillet, you should be able to fry 4 at a time. 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 salt. Serve with soy-dipping sauce.