Prepare the vegetables by shredding cabbage, grating carrot, and chopping onion. Sprinkle with fine-gran salt and let sit for about 10 minutes.

Whisk the eggs in a mixing bowl until frothy. Add light soy sauce and toasted sesame oil, mixing until well combined. Gradually incorporate all-purpose flour.

Fold the prepared vegetables into the batter, ensuring each piece is well-coated without overmixing.

Heat a non-stick skillet over medium-high heat and drizzle with oil until shimmering.

Pour the batter mixture into the skillet to form one large pancake or two medium pancakes. Cook for about 5 minutes or until golden brown.

Flip the pancake carefully and cook for another 4-5 minutes until golden and cooked through. Transfer to a cutting board to rest.

Slice into wedges and garnish with Japanese mayonnaise, pickled ginger, chopped scallions, and sesame seeds before serving.