Crispy Cabbage Potato Pancake

Prep Thinly shred cabbage and kale. Peel and dice potato into 2cm cubes. Slice scallions on the bias. Tear nori into small pieces. Whisk flaxseed with 3 tbsp water in a small bowl and rest 5 minutes until thickened.

Boil Bring a small pot of salted water to a boil over high heat. Add potato and simmer 12 minutes until fork-tender. Drain and mash coarsely with a fork.

Build 1 Soak shiitake in 120ml hot water for 8 minutes until softened. Lift mushrooms out and finely mince, reserving soaking liquid. Whisk minced shiitake, soaking liquid, soy sauce, tomato paste, brown sugar, rice vinegar, and smoked paprika in a small saucepan over medium-low 4 minutes until glaze thickens and turns glossy mahogany.

Build 2 Whisk flour, baking powder, salt, oat milk, remaining water, and flax slurry in a large bowl until smooth. Fold in mashed potato, shredded cabbage, and kale until every strand is coated and the batter holds its shape.

Sear Heat 2 tbsp neutral oil in a large heavy skillet over medium 90 seconds. Tip batter into the pan and shape into a 22cm disc roughly 2cm thick. Cover and cook 6 minutes until the underside turns deep gold and the edges set.

Plate Slide pancake onto a plate, invert back into the skillet with 1 tbsp more oil, and cook uncovered 5 minutes until the second side is crisp and golden. Lift onto a serving plate. Brush generously with shiitake tonkatsu glaze, drizzle with vegan Kewpie in zigzags, and scatter nori, scallions, and sesame seeds across the top.