Pancakes can be sprinkled with bonito flakes, seaweed flakes or even pickled ginger, but you also can enjoy ours with a finely slivered scallion and toasted sesame seeds.

1. Make the pancakes:
Toss cabbage, carrot, kale, scallions and salt together in a large bowl. Toss mixture with flour so it coats all of the vegetables. Stir in the eggs. Heat a large heavy skillet on medium-high heat. Coat the bottom with oil and heat that too.

To make a large pancake, 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 beging to brown, about 3 minutes. 30 seconds to 1 minute later, flip the pancake with a large spatula. (If this is terrifying, you can first slide the pancake onto a plate, and, using potholders, reverse it back into the hot skillet.) Cook on the other side until the edges brown, and then again up to a minute more (you can peek to make sure the color is right underneath).

To make small pancakes, you can use tongs but I seriously find using my fingers and grabbing little piles, letting a little batter drip back into the bowl, and depositing them in piles on the skillet easier, to form 3 to 4 pancakes. Press down gently with a spatula to they flatten slightly, but no need to spread them much. Cook for 3 min, or until the edges brown. Flip the pancakes and cook them again until brown underneath. Regardless of pancake size, you can keep them warm on a tray in the oven at 200 to 250 degrees until needed.

2. If desired, make okonomiyaki sauce:
Combine all sauce ingredients in a small saucepan and let simmer for 3 to 5 min, until smooth and thick.

Serve pancakes with sauce and any of the other fixings such as Japanese mayo, scallions and toasted sesame seeds.
TIPS:
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.

Enjoy!