Savory Japanese Vegetable Pancakes

Name: Savory Japanese Vegetable Pancakes
Yield: Makes 4 servings
Cuisine: Japanese
Ingredients: Sugar, 2 teaspoons; Baking powder, 2 teaspoons; All-purpose flour, 2 cups (10 oz/315 g); Brown sugar, 2 teaspoons; Soy sauce, 2 teaspoons; Vegetarian Worcestershire sauce, 2 tablespoons; Ketchup, ⅓ cup (3 fl oz/80 ml); Bean sprouts, 1 cup (1 oz/30 g); Carrot, 1 cup (5 oz/140 g) shredded; Small head green cabbage, ½, shredded (about 5 cups/15 oz/470 g); Large eggs, 4; Vegetable broth or vegetarian dashi, 2 cups (16 fl oz/500 ml); Vegetable broth or vegetarian dashi, 2 cups (16 fl oz/500 ml); Sea salt and freshly ground pepper; Sea salt and freshly ground pepper; Mayonnaise, ¼ cup (2 fl oz/60 ml); Canola oil, 2 tablespoons; Green onions, 2, thinly sliced

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Weeknight Vegetarian

By Ivy Manning

Published 2015

About

There are endless options of fillings and toppings for these Japanese-style pancakes. I use a traditional trio of cabbage, carrot, and bean sprouts here, but you can also get creative: try corn, snow peas, or shredded kale.

Ingredients

Ketchup, ⅓ cup (3 fl oz/80 ml)
Vegetarian Worcestershire sauce

Asia
Japan
Dinner
Autumn
Vegetarian

Method

Preheat the oven to 200°F (95°C). To make the sauce, in a bowl, combine the ketchup, Worcestershire, soy sauce, and brown sugar. Stir well and set aside.
To make the pancakes, in a large bowl, whisk together the flour, baking powder, and sugar with 1 t