Begin by shredding the cabbage and grating the carrot. In a colander, toss the cabbage, grated carrot, and sliced onion with a pinch of fine-grain salt. Allow to sit for about 10 minutes.

In a large mixing bowl, whisk together the eggs, light soy sauce, toasted sesame oil, and all-purpose flour until smooth.

Once the vegetable mixture has released moisture, gently fold it into the prepared batter, ensuring even distribution.

Preheat a large nonstick skillet over medium-high heat, adding cooking oil and sesame oil. Wait for the oil to shimmer.

Pour the batter into the skillet, forming large or smaller pancakes. Cook for about 5 minutes on one side, then flip and cook for another 4-5 minutes.

Let the Okonomiyaki rest for about a minute before slicing into wedges and adding toppings.