Begin by shredding the cabbage, carrot, and onion; place them in a colander. Sprinkle salt over the veggies and let them sit for about 10 minutes to draw out excess moisture.

In a large mixing bowl, whisk together the eggs, soy sauce, and toasted sesame oil until well combined. Gradually add in the all-purpose flour to achieve a smooth batter.

After draining the moisture from the vegetables, gently fold them into the batter until everything is evenly coated.

Place a non-stick skillet over medium-high heat and add a drizzle of cooking oil. Allow the pan to heat for 1-2 minutes until a drop of water sizzles.

Pour the batter into the skillet, cooking for approximately 5 minutes until the bottom is golden brown. Carefully flip and cook for another 3-4 minutes.

Once cooked, remove the pancake from the skillet and let it rest for a minute. Serve warm topped with Japanese mayonnaise, sesame seeds, or pickled ginger.