japanese vegetable pancakes

INGREDIENTS

• 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