Wombok is often called by a variety of different names. It’s called ‘Hakusai’ (白菜) in Japanese, but here in Australia, ‘Wombok’ is the common name. It is a hugely popular vegetable among many Asians. If you have never used it for cooking, try a simple salad. This salad is not bad at all.


4 Servings


400g Wombok *about 1/4 of large Wombok
1/2 Salt *plus extra if required
1 tablespoon ‘Ponzu’ OR 1/2 tablespoon Vinegar (OR Lemon Juice) & 1/2 tablespoon Soy Sauce
1 teaspoon Sesame Oil
1 can (95g) Tuna *I used Tuna in Springwater
1-2 teaspoons Toasted Sesame Seeds
1 Spring Onion *finely chopped
Shichimi (Japanese Chilli Spice Mix) OR ground Chilli *optional

  1. Wash Wombok and cut into 2-3cm in length, and place white thick pieces into a large mixing bowl. Sprinkle with Salt, mimx well, and set aside while you are preparing other ingredients.
  2. Add ‘Ponzu’ and Sesame Oil, and mix well. Then add soft parts of Wombok, drained Tuna, Toasted Sesame Seeds and Spring Onion, and mix well. *Note: If you use Unsalted Tuna, you might need to add extra 1 pinch Salt.
  3. You can serve immediately, but I recommend to leave for 10 minutes before serve. Mix once again before you place into a serving bowl. *Note: Shichimi (Japanese Chilli Spice Mix) OR ground Chilli can be a good addition.