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Vegan Takoyaki (‘octopus’ balls たこ焼き) – who wants a bite? Tag a friend!?
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Happy Thursday, everyone?. Have you had takoyaki before? A popular street food in Japan, these balls (a little smaller than cake ball) are made using a special pan and usually fill with octopus ‘tako’, scallions, cabbage, pickled ginger, and top with bonito flakes, mayo and takoyaki sauce.
My version is of course vegan with no tako. I ? watching takoyaki in the making, especially when the cook turn each ball in full speed with perfection. Below recipe may seem long but if you have all the ingredients ready, it’ll be so fun to make them.?
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Recipe (makes 16 balls)
Ingredients:
~ Dashi stock – 1- 2oz dried kelp ‘kombu’, 4 caps of dried shiitake ?. Wipe kelp with damp towel, do not wash. Fill a pot with 1 3/4 cups of water, place in kelp and shiitake, turn on heat. As soon as it starts to boil, turn off heat, & sieve. Do not let stock comes to hard boil, or the stock will turn murky.
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~ Takoyaki batter: Whisk together 1 cup of all-purpose flour, 1teaspoon baking powder, 1 teaspoon salt in a bowl. Add 1.5 cups of dashi stock & 1 teaspoon soy sauce, stir to combine.
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~ Takoyaki filling: 1/4 cups chopped mixed color cabbage, 2 tablespoons chopped ?, 1/4 cup of konnyaku cut into cube, 1 tablespoon pickled red ginger & 2 tablespoons chopped scallions
~ Oil for takoyaki pan
~ Toppings: Mayo, takoyaki sauce (mix together 2 tablespoons @annieshomegrown Worcestershire sauce, 1 tsp apple sauce, 1 tsp coconut amino), furikake (seaweed flakes) or nori sheets
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Method: Heat a 16 holes takoyaki pan and fill each hole with oil, about 1/4 inch full, and rub oil all over the inside of the hole and side of the pan. When the pan is hot and you see smoke, pour batter to fill each hole to the top. Overflowing batter is fine. Add toppings in the above order (Push konnyaku into the batter). […steps continue in comments]
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#takoyaki #japanesefood @food52 #f52platter #foodandwine #seaweed
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