• Thinly slice red radish into rounds. 
• Slice lemon into wedges. 
• Thinly slice spring onion. 
• Slice cucumber into rounds. 

• 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 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 gyozas, flat-side 
down, in a single layer.
• Cook until starting to brown, 1-2 minutes. Add the 
water (for the gyozas) (watch out, it may spatter!) 
and cover with a lid (or foil). 
• Cook until the water has evaporated and gyozas are 
tender and softened, 4-5 minutes.

• While the gyozas are cooking, to a medium bowl, 
add remaining wombok, radish, cucumber 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 wombok okonomiyaki, radish salad and 
veggie gyozas between plates. 
• Drizzle BBQ sauce and the mayonnaise over the 
okonomiyaki. 
• Garnish with spring onion and pickled ginger. 
• Serve with any remaining lemon wedges. Enjoy!