Slice the cabbage into thin strips, about 0.3 cm thick, to prepare approximately 3 cups (200g).

Chop the green onion into small pieces, about 0.3 cm thick, to prepare about 1/2 stalk (50g). You can add more if desired.

Slice the carrot into thin strips, about 0.3 cm thick, to prepare a small amount (30g). This is optional but adds color to the dish.

In a large bowl, combine the sliced cabbage, green onion, and carrot. Add a pinch of salt and a dash of black pepper, then mix well.

Add about 1/3 cup (30g) of frying mix to the vegetables and mix until the powder evenly coats the ingredients. Adjust the amount based on the vegetable volume.

Crack 2 eggs into a small bowl, lightly beat them, then add to the vegetable mixture. Mix until no dry powder is visible.

Heat a frying pan over high heat and add a generous amount of cooking oil to coat the pan.

Once the pan is hot, place the cabbage mixture onto the pan in a thick layer, then immediately reduce the heat to low.

Cook the pancake slowly on low heat for about 4 minutes until the bottom is golden brown.

Before flipping, carefully pour out excess oil into a bowl to avoid splattering. Flip the pancake using a spatula.

Pour the reserved oil back into the pan and continue cooking the other side on low heat for about 10 minutes until golden brown and cooked through.

Check doneness by pressing the center; it should feel slightly firm. Once cooked, transfer the pancake to a plate.

Optionally, serve with teriyaki sauce, mayonnaise, or katsuobushi (bonito flakes) on top for added flavor.