Prepare the vegetables

• Cut or grate the leftover vegetables into thin strips.

Make the batter

• In a bowl, combine the flour, water and salt.
• Stir in the miso paste for extra umami.

Coat the vegetables

• Add the shredded vegetables to the batter and mix until evenly coated.

Fry the pancakes

• Heat a little oil in a pan and add a portion of the vegetable mixture.
• Press it down into a thin pancake.
• Fry until golden on each side, then repeat with the remaining mixture.

Mix the dipping sauce

• Combine the soy sauce, rice vinegar, chili flakes and sesame seeds.

Serve

• Serve the pancakes hot with the dipping sauce.