Japanese Vegetable Pancakes [Okonomiyaki] with Cabbage, Kale and Carrots

Toss cabbage, carrot, kale, scallions, and salt together in a large bowl.

Toss mixture with flour so it coats all the vegetables.

Stir in the eggs.

Heat a large heavy skillet on medium-high heat. Coat the bottom with oil and heat that too.

For large pancakes: Add 1/4 of the vegetable mixture to the skillet, pressing it out into a 1/2- to 3/4-inch pancake. Gently press the pancake down flat.

Cook until the edges begin to brown, about 3 minutes. Flip the pancake with a large spatula and cook on the other side until the edges brown, up to a minute more.

For small pancakes: Use tongs or fingers to grab little piles, letting a little batter drip back into the bowl, and deposit them in piles on the skillet to form 3 to 4 pancakes.

Press down gently with a spatula to flatten slightly. Cook for 3 minutes, or until the edges brown. Flip the pancakes and cook them again until brown underneath.

Regardless of pancake size, keep them warm on a tray in the oven at 200 to 250 degrees until needed.

To make okonomiyaki sauce: Combine all sauce ingredients in a small saucepan and let simmer for 3 to 5 minutes, until smooth and thick.

Serve pancakes with sauce and any of the other fixings listed above, from Japanese mayo to scallions and toasted sesame seeds.

Do ahead: Extra pancakes will keep in the fridge for a couple of days, or can be spread on a tray in the freezer until frozen, then combined in a freezer bag to be stored until needed. Reheat on a baking sheet in a hot oven until crisp again.