🍽️
Food/Recipe
Vegan Takoyaki
Prep20 mins
Cook15 mins
Total35 mins
🌍 Japanese🍽️ Snack👥 4 people
Ingredients
- 🌾 All-purpose flour – 1 cup
- 💧 Water or Dashi (kombu-based) – 1.5 cups
- 🍄 King oyster mushrooms – finely chopped (as octopus replacement)
- 🥬 Green onions – 2 stalks, finely chopped
- 🫘 Tenkasu (tempura scraps) – 1/4 cup
- 🫚 Pickled ginger (beni shoga) – 2 tbsp, minced
- 🥢 Takoyaki sauce and Vegan Mayo – for topping
- 🌱 Aonori (dried seaweed) – for garnish
Instructions
- 🥣 Whisk flour and water/dashi in a bowl until you have a smooth, thin batter.
- 🍳 Preheat your takoyaki pan and lightly grease each mold with vegetable oil.
- 🐙 Fill each mold halfway with batter, then add mushroom pieces, ginger, and onion.
- 🔄 Pour more batter to fill the holes, cook for a few minutes, then rotate the balls with a pick to form a spherical shape.
- ✨ Once golden brown and crispy, remove from heat and drizzle with sauce, mayo, and seaweed flakes.
