These Japanese vegetable pancakes are a delight. Unlike some take-away versions the vegetables still have some bite, the taste is fresh and there isn’t too much stodgy batter. Thanks to Smitten Kitchen for this one and to Thomas for cooking it!
Make the tangy sauce first. Combine ¼ of a cup of ketchup, 1½ tablespoons of Worcestershire sauce, ¼ of a teaspoon of Dijon mustard, 1 tablespoon of rice cooking wine, 1 teaspoon of soy sauce, 1 tablespoon of honey and ⅛ of a teaspoon of ground ginger. Mix well and set aside. In a large bowl combine 5-6 cups of finely sliced cabbage, 5 finely sliced Tuscan kale leaves (with the ribs removed), 4 carrots cut into ribbons with a vegetable peeler, 4 finely sliced spring onions and 1 teaspoon of salt. Add ½ a cup of plain flour and toss to coat the vegetables. Stir in 6 large eggs (lightly beaten). To make a large pancake heat some oil in a fry-pan and add ¼ of the mixture to the pan, spreading it evenly and pressing down a little. Cook on one side until browning at the edges then flip (this is easy if you have 2 fry-pans or you can flip it onto a plate or two) and continue to cook until the other side is also browned. Serve drizzled with tangy sauce and Japanese mayonnaise.
michelle picker cooks 