Begin by finely shredding the head of cabbage, grating the carrots, and thinly slicing the onions. In a colander, mix the shredded cabbage, grated carrots, and sliced onions with fine-grain salt. Let the mixture sit for about 10 minutes; this will help draw out moisture from the vegetables.

In a separate mixing bowl, whisk together the eggs, light soy sauce, toasted sesame oil, and all-purpose flour, continuing until you achieve a smooth batter.

Gently fold the salted vegetable mixture into the batter until all ingredients are evenly coated.

Place a large skillet on medium-high heat and add a couple of tablespoons of neutral cooking oil. Allow the skillet to preheat for about 2 minutes.

Pour in the batter to form larger pancakes and cook until the edges turn golden brown and the center starts to bubble, taking about 5 minutes.

Once cooked, transfer the pancakes to a plate and let them rest for a couple of minutes before serving, customising with toppings like Japanese mayonnaise, pickled ginger, or scallions.