Amanda Nelson
by amanda
Photo Credit: smittenkitchen.com

Japanese Vegetable Pancakes


Ingredients

  • Pancakes
  • 1/2 small head cabbage, very thinly sliced (1 pound or 5 to 6 cups shreds) which will be easiest on a mandoline if you have one
  • 4 medium carrots, peeled into ribbons with a vegetable peeler
  • 5 lacinato kale leaves, ribs removed, leaves cut into thin ribbons
  • 4 scallions, thinly sliced on an angle
  • 1 teaspoon kosher salt
  • 1/2 cup all-purpose flour
  • 6 large eggs, lightly beaten
  • Canola, safflower or peanut oil for frying
  • Tangy Sauce
  • 1/4 cup ketchup
  • 1 1/2 tablespoons Worcestershire sauce (note: this is not vegetarian)
  • 1/4 teaspoon dijon mustard
  • 1 tablespoon rice cooking wine or sake
  • 1 teaspoon soy sauce
  • 1 tablespoon honey (use 2 if you like a sweeter sauce)
  • 1/8 teaspoon ground ginger