Wombok Okonomiyaki & Veggie Gyozas
with Pickled Ginger & Radish Salad
We've teamed up with Perfection Fresh, to bring you some superstar ingredients to level up your next meal. These tender, yet crispy leaves carry the perfect sweetness ratio to level up any dish. When paired with veggie gyozas and added to okonomiyaki and a radish salad, you’ll be savouring each and every bite. Compliments to the Wombok we say!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Shredded Wombok
½ packet
Basic Sponge Mix
(Contains: Gluten, Wheat; May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1 packet
Bbq Sauce
1 packet
Coriander
1
Lemon
1 packet
Pickled Ginger
2
Red Radish
1
Spring Onion
1 sachet
Vegetable Stock Pot
1 packet
Vegetable Gyoza
(Contains: Gluten, Wheat, Sesame; May be present: Soy.)
1
Cucumber
Not included in your delivery
2 tbs
olive oil
1 piece
egg
(Contains: Eggs;)
¾ cup
water (for the batter)
¼ cup
water (for the gyoza)
2 tbs
Mayonnaise
(Contains: Eggs;)
Utensils
Cooking Steps
- 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 gyoza, 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 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, 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.
- Divide mini 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!
