Vegan Takoyaki Recipe – Have you ever considered you can enjoy in Vegan version of this Japanese Takoyaki recipe? I’ve always liked vegan takoyaki, and now I’m sharing how I’ve made this popular Japanese streetfood vegan!
A traditional snack from Japan, takoyaki is a ball-shaped dumpling with a piece of octopus inside. The food is usually served with a takoyaki sauce, similar to a Worcestershire sauce, and mayonnaise, although some serve the dish with a different variety of sauces.
In this article, I’ll share a recipe for a vegan version of traditional Japanese food. Also, be sure to check the whole article for the best results in preparing Vegan Takoyaki Recipe. Enjoy reading!
Take a saucepan and put in dried kombu, dried shiitake mushrooms. Add water and switch on medium flame. When it comes to boil (slightly), give it 10 more min to cook.
Use a mesh sieve and drain the water. Separate the dashi in a bowl. Take out kombu and keep it aside for another recipe.
For takoyaki fillings, use rehydrated shiitake mushrooms.
Instructions for preparing the takoyaki
Bread the rehydrate shiitake mushroom into small chunky pieces. Chop the green onions and Beni shōga. Keep it aside for later use.
Take a bowl, add flour, baking powder, vegan dashi, rice vinegar, and soy sauce. Mix them well until they are well incorporated. Make a thin batter.
On medium flame, preheat the takoyaki pan. Brush the pan with oil.
On the heated pan, pour the batter in the cavities. If it overflows, it is fine.
Add two to three pieces of shiitake mushroom in the cavities filled with batter. Sprinkle some green onions and Beni shōga. You may sprinkle them all over the pan.
For three to four minutes, cook the downsides. With the help of a wooden skewer, cut the connections among batters.
Using the same wooden skewer, change the side and stuff the edges. Cooking time at this step is one to two minutes. Keep repeating the process until it is all cooked and turns crispy.
Empty these takoyaki balls on the serving plate and top it with Bull-Dog sauce, mayonnaise, and aonori.
Serve it hot and eat it carefully as it may burn your tongue.
Cooking Tips & Recipe Variations
Use mayonnaise while filling it in the squeezy bottle. So, you can pour it a little easily.
All the ingredients can easily be hopped from local stores, if not any, found at Asian grocery stores.
Use wooden skewers for flipping the takoyaki as they make it easy. Don’t use Chopsticks as they make it hard.
Don’t use a special pan for the takoyaki. Find the takoyaki pan in the nearby Japanese store. You may shop online.
Cooking takoyaki on medium heat will allow it to cook properly.
Using a lot of oil is good for making the outsides crispy.
FAQs
Which sauces are recommended for Takoyaki?
Takoyaki sauce and Japanese mayonnaise are well suited with takoyaki, however, those are not vegan. You can use regular vegan mayonnaise or this amazing Vegan Tartar Sauce and Bull-Dog sauce.
Is Takoyaki a Japanese food?
Yes, it is Japanese food. Street foods are always trendy. ‘Tako’ stands for octopus and ‘yaki’ refers to grill or fry.
They are round in shape and crispy in texture. Pan used for cooking takoyaki is a special pan designed for it.
How does Vegan Takoyaki differ from original takoyaki?
The Vegan Takoyaki recipe differs in many ways like the original recipe contains katsuobushi. Also, the instant takoyaki batter contains non-vegan dashi in it.
You have to replace eggs while making the batter for vegans. And of course, Octopus is used in the traditional takoyaki and here you use mushrooms or other alternatives.
Nutritional Value
You will get 170 kcal of calories, 28 grams of carbs, 4 grams of sugar, 5 grams of protein, and 2 grams of fat per serving.
Conclusion
The vegan takoyaki recipe is a fun, delicious, and super simple dish to serve at any party. This recipe is very easy to follow, and you can have it in the oven in no time!
I hope you enjoyed this recipe and you’ll give it a try and let us know how it goes by leaving a comment! If you try them, be sure to tag us on social media.
We enjoy scrolling your feedback and replying to you. Feel free to suggest us recipe for the next article.
It is typically filled with minced or diced octopus (tako), tempura scraps (tenkasu), pickled ginger (beni shoga), and green onion (negi). The balls are brushed with takoyaki sauce (similar to Worcestershire sauce) and mayonnaise, and then sprinkled with green laver (aonori) and shavings of dried bonito (katsuobushi).
Dried shiitake mushrooms - This is what I like to use to replace the octopus. It's chewy and gives it more of an umami flavor. I usually take the shiitake mushrooms that I made the vegan dashi with.
Bonito flakes - known as katsuobushi in Japanese - are a strange food upon first sight. They are known to move or dance when used as a topping on foods such as okonomiyaki and takoyaki. It can be an odd sight upon first viewing if moving food makes you squeamish. However, it is nothing to be alarmed about.
Takoyaki or “octopus balls”, are not an especially healthy snack compared to other snacks of the region. They are generally high in carbs and deep-fried, causing a dual dietary dilemma to healthy eaters everywhere.
Takoyaki is pleasantly soft. The batter on the outside has a delicate crispiness, but on the inside, it is soft and moist. The tender octopus meat serves to give a variance in texture, but it's still easy to chew and makes for an overall enjoyable mouth feel. The texture itself is part of what makes takoyaki iconic.
Katsuobushi (Japanese: 鰹節) is simmered, smoked and fermented skipjack tuna (Katsuwonus pelamis, sometimes referred to as bonito). It is also known as bonito flakes or broadly as okaka (おかか).
Everyone knows fish can swim, and a few overachieving fish can fly. But in Japan, they can dance. Bonito flakes—the dried, smoked shavings of skipjack tuna—are so light that any amount of steam makes them waver and curl, as if swayed by an ocean current. As a result, the pink flakes move when placed atop hot dishes.
When all your takoyaki are ball-shaped, pour a drizzle of oil onto the hotplate in-between the takoyaki - enough that the oil goes into the holes under the takoyaki. This makes the surface of the takoyaki crispy as they actually fry in the oil. Keep turning balls until they are crispy and golden.
By that definition, a pescatarian is someone who chooses to eat a vegetarian diet, but who also eats fish and other seafood. It's a largely plant-based diet of whole grains, nuts, legumes, produce and healthy fats, with seafood playing a key role as a main protein source. Many pescatarians also eat dairy and eggs.
For large octopus (around 5 pounds), boil for a good 8 to 10 minutes. Add a tablespoon of vinegar into the simmering liquid as the acetic acid can help break down the connective tissue in the tentacles. Marinate the octopus overnight in whole milk to help tenderize the meat.
Tako-yaki sauce is called "okonomi sauce" because it is used for okonomiyaki in Japan. Okonomi sauce is a sweet and thick sauce of Worcester sauce. The sauce won't run because it's sticky. Yaki-soba.
The "tako" (蛸) in takoyaki meaning octopus and yaki (焼) meaning baked. It's a ball shaped snack made of wheat based batter, and can contain various different fillings and toppings. As you probably guessed from the tako in takoyaki meaning octopus, the main filling is octopus!
I had takoyaki for the first time last summer in Japan. Takoyaki is one of Japan's quintessential street foods. It even originated in Osaka. It's a sphere-shaped hot snack of flour-based batter with various scraps, often including diced octopus (take), ginger, and green onions.
Bonito flakes, or katsuobushi, are flakes of smoked, fermented, and dried bonito fish or skipjack tuna. After producers clean and fillet the fish, they simmer and smoke it a few days at a time for a month before sun-drying.
Takoyaki are a kind of dumpling, made from grilled puffs of seasoned batter with a small piece of octopus meat in the middle, with sauces and seasonings scattered along the top.
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