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Bambino Wombok Okonomiyaki & Veggie Gyozas
Bambino Wombok Okonomiyaki & Veggie Gyozas

Bambino 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!

Tags:
Veggie
Allergens:
Gluten
Wheat
Sesame
Eggs

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Preparation Time40 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

Bbq Sauce

1 sachet

Vegetable Stock Pot

1 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

Coriander

1

Spring Onion

1 packet

Vegetable Gyoza

(Contains: Gluten, Wheat, Sesame; May be present: Soy.)

2 packet

Pickled Ginger

1 packet

Bambino Wombok

1

Lemon

2

Red Radish

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;)

Nutritional Values

Energy (kJ)3890 kJ
Calories930 kcal
Fat36.1 g
of which saturates4.9 g
Carbohydrate126 g
of which sugars17.4 g
Dietary Fibre7.3 g
Protein26.7 g
Cholesterol4 mg
Sodium2600 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan
Lid

Cooking Steps

Prep the veggies
1

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

Make the okonomiyaki mixture
2

• 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.

Cook the okonomiyaki
3

• 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. 

Cook the gyozas
4

• 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. 

Toss the salad
5

• 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.

Finish & serve
6

• 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! 

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