Japanese Vegetable Pancakes

Ingredients

• 1/2 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 kale leaves lacinato, 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 oil
• 1/4 cup ketchup
• 1 1/2 tablespoons worcestershire sauce note: this is not vegetarian
• 1/4 teaspoon Dijon mustard
• 1 tablespoon cooking wine rice, or sake
• 1 teaspoon soy sauce
• 1 tablespoon honey use 2 if you like a sweeter sauce
• 1/8 teaspoon ground ginger