Preparation

Okonomiyaki translates roughly to "grilled as you like it," and that flexible spirit makes it perfect for leftover adaptation. The traditional cabbage is already in your coleslaw; the fact that it's dressed just adds flavor complexity to these umami-packed pancakes.

Making the Pancakes

1. Drain your leftover coleslaw well, pressing out excess liquid. Even if it's in a creamy dressing, that's fine—just remove the excess.
2. In a large bowl, whisk together flour, dashi, eggs, baking powder, and salt until you have a thick batter.
3. Fold in the drained coleslaw, scallions, and your chosen protein. The batter should be thick but pourable; add a splash more stock if needed.
4. Heat a large skillet or griddle over medium heat and add a thin layer of oil.
5. Pour about 1 cup of batter per pancake, spreading it into a circle about 1/2 inch thick and 6 inches across.
6. Cook for 4-5 minutes until the bottom is golden brown and the edges are set, then flip carefully and cook another 4-5 minutes.
7. Transfer to a plate and immediately top with okonomiyaki sauce in a crosshatch pattern, followed by mayonnaise drizzled the opposite direction.
8. Garnish with bonito flakes, nori strips, and pickled ginger.

Watch the bonito flakes dance from the heat of the pancake—it's part of the experience. These are messy, fun, and absolutely worth making coleslaw just to have leftovers for.