29min 4 ppl
Vegan Takoyaki
29 minutes
4 people
Medium31–60 min or 7–12 steps
29 min · 8 steps
Medium: 31–60 min or 7–12 steps
260 kcalper person
Protein 6g
Carbs 38g
Fats 9g
About this dish
Ball-shaped batter snacks studded with diced king oyster mushroom, cooked in a special moulded pan and turned until perfectly round, then finished with a sweet-savoury vegan sauce and nori. Osaka's street-food classic, made without octopus or egg.
Allergy Info
Gluten
Diet Info
Vegan
Ingredients
Fresh Produce
- King oyster mushroomsfinely diced, pan-seared200 g
- Spring onionsfinely chopped2
Tins & Jars
- Kombu dashi400 ml
- Pickled gingerfinely chopped20 g
Dried Goods
- Plain flour150 g
- Baking powder5 g
- Nori flakes10 g
Oils & Condiments
- Vegetable Oilfor the pan30 ml
- Vegan Worcestershire sauce30 ml
- ketchup30 g
- Vegan mayonnaise30 g
Utensils
- Mixing bowl
- Takoyaki pan
- Chopping board
- Sharp knife
- Bamboo skewers
Method
1
Whisk the plain flour, kombu dashi and baking powder together in a large bowl until you have a smooth, thin batter.
Approx. 5 minutes
2
Stir half the chopped spring onions and the pickled ginger into the batter.
Approx. 2 minutes
3
Heat a takoyaki pan over medium heat and brush each cavity generously with vegetable oil.
Approx. 3 minutes
4
Fill each cavity with batter, then drop a few pieces of diced king oyster mushroom into each one.
Approx. 6 minutes
5
Cook for 3 minutes until the edges of the batter have set, then use skewers to flip each ball a quarter turn.
Approx. 3 minutes
6
Continue turning every minute for 6 minutes, rounding the balls as they cook, until golden brown and cooked through to the centre.
Approx. 6 minutes
7
Transfer the takoyaki to a plate and drizzle with the mixed vegan Worcestershire sauce and ketchup and the vegan mayonnaise.
Approx. 2 minutes
8
Scatter over the remaining spring onions and nori flakes and serve hot.
Approx. 2 minutes
