Japanese Vegetable Pancakes with Cabbage, Kale, and Carrots
Japanese Vegetable Pancakes with Cabbage, Kale, and Carrots

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This Recipe

  • Serves: 4
  • Start to Finish: 30 minutes

Nutrition Facts

Amount per serving:
Total Calories: 338
  • 475mg Sodium
  • 43g Carbs
  • 7g Fiber
  • 12g Fat
  • 3g Saturated Fat
  • 18g Protein
  • 249mg Calcium
  • 5mg Iron


  • For tangy sauce:
  • 1/4 cup ketchup
  • 1 1/2 tablespoons Worcestershire sauce
  • 1/4 teaspoon Dijon mustard
  • 1 tablespoon rice wine or sake
  • 1 teaspoon low-sodium soy sauce
  • 1 tablespoon honey
  • 1/8 teaspoon ground ginger
  • For pancakes:
  • 5 to 6 cups very thinly sliced cabbage
  • 4 carrots, peeled into ribbons with vegetable peeler
  • 5 lacinato kale leaves, ribs removed, leaves cut into thin ribbons
  • 4 scallions, sliced at an angle
  • 1/2 cup all-purpose flour
  • 6 eggs, lightly beaten
  • Canola, safflower, or peanut oil



1. To make sauce, combine all ingredients in a small saucepan. Bring to a simmer and let cook 3 to 5 minutes until smooth and thick.
2. To make pancakes, toss cabbage, carrot, kale, and scallions together in a large bowl. Add flour and toss until vegetables are coated. Stir in eggs.
3. Heat a large heavy skillet over medium-high heat. Add enough oil to coat the bottom of the pan. Add 1/4 vegetable mixture to skillet at a time, gently pressing it out flat. Cook 3 to 4 minutes until edges begin to brown. Flip and cook another 3 to 4 minutes until beginning to brown on bottom. Serve topped with sauce.

Recipe provided by Deb of Smitten Kitchen

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