Preparation

Okonomiyaki literally means "how you like it," which makes it the perfect vehicle for leftovers. Those roasted brussels sprouts, carrots, and sweet potatoes from last night's dinner? They're about to become the star of a Japanese pancake that's equal parts crispy, custardy, and completely addictive. This is the kind of leftover cooking that makes you want to have leftovers.

Preparation

1. In a large bowl, whisk together flour, dashi, eggs, soy sauce, and baking powder until smooth.
2. Add the shredded cabbage, scallions, and chopped leftover roasted vegetables. Mix until everything is well coated in batter. The mixture should be thick but pourable; add a splash more liquid if needed.
3. Heat a large non-stick skillet or griddle over medium heat with a tablespoon of oil.
4. Pour a quarter of the batter onto the griddle, spreading it into a circle about 1/2 inch thick.
5. Cook for 4-5 minutes until the bottom is golden brown and crispy. Flip carefully and cook another 4-5 minutes on the other side.
6. Repeat with remaining batter, adding more oil as needed.
7. Transfer cooked pancakes to plates and immediately drizzle with okonomiyaki sauce in one direction, then Japanese mayo in a crosshatch pattern over the top.
8. Sprinkle with bonito flakes (they'll dance from the heat), nori strips, and sesame seeds.

Leftover liberation: Literally any roasted vegetables work here. Cauliflower, peppers, zucchini, eggplant, mushrooms—it's all fair game. The key is chopping them small enough to distribute evenly and letting the pancake format unify their flavors. You're not trying to recreate last night's dish; you're creating something entirely new.