Printed September 2, 2026
Roast Vegetable Okonomiyaki Pancakes
Those random roasted vegetables from dinner become the stars of savory Japanese pancakes slathered in umami-rich sauce. Cabbage is optional; creativity is mandatory.
Ingredients
- 2 cups leftover roasted vegetables, chopped (any combination)
- 1 cup all-purpose flour
- 1/2 cup dashi or vegetable stock
- 2 large eggs
- 1 cup cabbage, thinly sliced
- 2 scallions, chopped
- Vegetable oil for frying
- Okonomiyaki sauce or a mix of ketchup and Worcestershire
- Japanese mayonnaise
- Bonito flakes (optional)
- Nori strips for garnish
Preparation
Okonomiyaki literally means "grilled as you like it," which makes it the perfect vehicle for leftovers. While traditional versions from Osaka or Hiroshima follow certain conventions, the spirit of the dish is pure improvisation.
Your leftover roasted Brussels sprouts, sweet potatoes, or zucchini might seem like odd candidates for a Japanese pancake, but that's exactly the point. Okonomiyaki welcomes all vegetables to the party.
Preparation
- In a large bowl, whisk together flour, dashi or stock, and eggs until smooth. The batter should be thick but pourable.
- Fold in the chopped roasted vegetables, sliced cabbage, and scallions. Mix gently to combine.
- Heat a large skillet or griddle over medium heat with a tablespoon of oil.
- Pour about 1 cup of batter onto the skillet, spreading it into a 6-inch circle about 3/4-inch thick.
- Cook for 4-5 minutes until the bottom is golden and crispy.
- Carefully flip and cook the other side for another 4-5 minutes.
- Transfer to a plate and repeat with remaining batter.
- Drizzle generously with okonomiyaki sauce in a crosshatch pattern, then add squiggles of Japanese mayo.
- Top with bonito flakes and nori strips.
The finished pancake should be crispy on the outside, tender and custardy inside, with pockets of sweet roasted vegetables throughout. The sauce and mayo add the essential sweet-savory-creamy finish that makes okonomiyaki irresistible.
