• 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, 
stock concentrate 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 okonomiyaki 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. Add the 
water (for the gyoza) (watch out, it may spatter!) 
and cover with a lid (or foil).
• Cook until water has evaporated and gyoza are 
tender and softened, 4-5 minutes. 

• While the gyoza 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 with 
salt and pepper.

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