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Japanese Vegetable Pancakes with Cabbage, Kale, and Carrots

Japanese Vegetable Pancakes with Cabbage, Kale, and Carrots


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 - 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

Nutrition Information

Per serving: 338 kcal cal., 12 g fat (3 g sat. fat), 475 mg sodium, 7 g fiber, 18 g pro., 249 mg calcium, 5 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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