Ingredients

The following ingredients have 3 Servings
  • 1/2 head of cabbage
  • 3/4 cup carrots
  • 1/2 red or green bell pepper
  • 2 tbsp scallions
  • 1 inch ginger (minced)
  • 2 tsp rice vinegar
  • 1 tbsp soy sauce
  • 1/2 tsp salt
  • 1/4 tsp white pepper
  • 1 tbsp nutritional yeast
  • 1 tsp miso (optional)
  • 1/8 tsp Indian black salt (kala namak- optional)
  • 2 tsp crumbled nori sheets (or 1/2 tsp togarashi - optional)
  • 3/4 cup unbleached white flour
  • 1/4 cup chickpea flour
  • 1/2 tsp baking powder optional
  • 2 to 4 tablespoons water
  • 1 tbsp ketchup
  • 1 tbsp vegan worcestershire sauce (or whatever sauce as we refer to it in my house ;))
  • 1/2 tsp sugar
  • a few tsp water

Instruction

  • Shred all the veggies. Add vinegar, and everything through nori sheets keep aside for 10 minutes.
  • Sifft in the flours + baking powder into the bowl and mix in. Add a little water to make a mix that can spread. You might not need much as the veggies leak a lot of water depending on how you shred them.
  • Heat a pan over medium heat, add oil. Spread the batter to even it out into 1/4 to 1/2 inch thick pancake and cook for 5 to 7 minutes per side.
  • Serve with the tonkatsu sauce, vegan mayo and pickled ginger if you have some.
  • Tonkatsu sauce: Mix all the ingredients until well combined and serve.