• Roughly shred Bambino wombok.
• Thinly slice red radish into rounds.
• Slice lemon into wedges.
• Thinly slice spring onion.

• In a large bowl, whisk together basic sponge mix (see ingredients), the water (for the batter), egg, vegetable stock pot and a pinch of salt and pepper, until smooth.
• Add half the shredded wombok, stirring until well combined.

• In a large frying pan, heat enough olive oil to coat the base over medium-high heat.
• When oil is hot, add heaped tablespoons of the mixture, in batches, flattening with a spatula. Cook until golden, 3-4 minutes each side (don't flip too early!).
• Transfer to a paper towel-lined plate. You should get 2-3 okonomiyakis per person.

TIP: Add extra oil between batches as needed.

• Wash out frying pan and return to medium-high heat with a drizzle of olive oil.
• When the oil is hot, add vegetable gyoza, flat-side down, in a single layer.
• Cook until starting to brown, 1-2 minutes. Cook in batches if your pan is getting crowded. Add the water (for the gyozas) (watch out, it may spatter!) and cover with foil or a lid.
• Cook until the water has evaporated and gyoza are tender and softened, 4-5 minutes.

• While the gyozas are cooking, to a medium bowl, add remaining wombok, radish and tear in coriander.
• Add a good squeeze of lemon juice and a drizzle of olive oil. Toss to combine and season to taste.

• Divide mini Bambino wombok okonomiyaki, radish salad and veggie gyozas between plates.
• Drizzle BBQ sauce and mayonnaise over the okonomiyaki. Garnish with spring onion and pickled ginger.
• Serve with any remaining lemon wedges. Enjoy!