Vegan Japanese pancakes with carrot

Ingredients for vegan Japanese pancakes with carrot:

Pancakes:

• 1/2 (0.5 ) head of cabbage
• 3/4 cup (96 g) carrots
• 1-inch ginger minced
• 1/2 (0.5 ) red or green bell pepper
• 2 tbsp scallions
• 1 tsp miso optional
• 2 tsp rice vinegar
• 1 tbsp soy sauce
• 1/2 tsp (0.5 tsp) salt
• 1/4 tsp (0.25 tsp) white pepper
• 1 tbsp nutritional yeast
• 2 to 4 tablespoons of water
• 1/8 tsp (0.13 tsp) Indian black salt kala namak- optional
• 2 tsp crumbled nori sheets or 1/2 tsp togarashi – optional
• 3/4 cup (93.75 g) unbleached white flour
• 1/4 cup (30 g) chickpea flour
• 1/2 tsp (0.5 tsp) baking powder optional

Easy Tonkatsu sauce:

• 1/2 tsp (0.5 tsp) sugar
• 1 tbsp ketchup
• 1 tbsp vegan Worcestershire sauce
• a few tsp water

Preparation of vegan Japanese pancakes with carrot:

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.