
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.
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
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;)

• 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!