Place the shredded cabbage, carrot, and onion into a colander or mesh strainer, and sprinkle with salt. Toss to combine, and let it sit while you are preparing the batter.

In a large bowl, combine eggs, soy sauce, sesame oil, and flour. Whisk into a smooth batter.

Add the cabbage, carrot, and onion to the batter and stir to combine.

Heat a large, heavy-bottomed skillet over medium-high heat. Add a tablespoon of neutral-flavoured cooking oil, along with a teaspoon of toasted sesame oil for flavour.

Now you have options!

To make one large okonomiyaki, pour all of the batter into the hot skillet at once. Use a spatula to smooth out the top. Wait about 5 minutes, then carefully lift one side with a spatula to check the bottom. If it's golden brown, carefully slide the pancake onto a large plate. Invert the skillet over the plate and turn everything back over to flip the pancake. Cook for about 5 min more on the second side. Slide the cooked pancake onto a cutting board and let rest for about 1 minute before slicing into wedges.

To make two medium-sized okonomiyaki, use the same process as above, but this time only pour half of the batter into the hot skillet. You will need to repeat this process twice.

To make mini okonomiyaki, drop ¼ cup scoops of batter into the hot oil. Cook until golden brown on one side, then flip and cook for 2-3 minutes more on the second side.