Vegan takoyaki replaces traditional octopus with tender king oyster mushroom cubes, coated in a delicate dashi batter and fried until golden. The result is a crispy-outside, custardy-inside Japanese streetfood that's entirely plant-based.
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To prepare the dashi, the stock used for the batter. Soak the seaweed and mushrooms in recently boiled water for 1+ hours.
If you're short on time, you can grind a smaller amount of dried mushrooms and seaweed and mix them with the flour.
Start with preparing your fillings: shred the pickled ginger and slice the scallions.
Cut the mushrooms into ~1 cm cubes.
Heat oil in a pan on medium heat and fry the mushrooms. When they start to brown, add the soy sauce and let it evaporate and coat the mushrooms.
Prepare the takoyaki sauce by mixing all ingredients.
Finish the dashi by removing the mushrooms and seaweed.
Mix the dry ingredients and then whisk in the dashi, a little at a time. The final batter should be quite loose.
Heat your takoyaki pan or machine.
Add oil to each indent.
Pour in batter until each indent is almost full.
Add your filling to each ball. It is ok to be sloppy. For the fillings suggested here, I placed one piece of mushroom in each indent and sprinkled on chives and ginger.
Add more batter to cover the entire pan, all the way to the small rim.
Wait and let the batter solidify. When it is almost solid, use wooden skewers to cut the batter surrounding the indents. Force this batter into the cups turn the batter, creating round balls with the filling on the inside. It is easier than it sounds.
Continue cooking the takoyaki until they are brown all around.
Serve topped with takoyaki sauce, mayonaisse and seaweed flakes.
Store cooled takoyaki in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven for 5–8 minutes until warmed through and re-crisped.
takoyaki pan or takoyaki machine · wooden skewers
A takoyaki machine works best for shaping the balls, but there is no practical alternative method described in this recipe. A takoyaki pan is essential equipment.
Continue cooking until they are brown all around. The exterior should be crispy and golden before serving.
Yes. Soak the kombu and dried mushrooms in boiled water for 1+ hours, then strain and refrigerate. Use within 2–3 days.
Regular Worcestershire sauce is not vegan due to anchovies. Substitute with soy sauce, tamari, or a dedicated vegan Worcestershire brand.
Yes, if you're not strictly vegan. Use the same quantity and apply it after cooking.
