Japanese Vegetable Pancakes [Okonomiyaki] With Cabbage, Kale And Carrots

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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

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

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