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's a mixture of Japanese stock Dashi, all-purpose flour, baking powder, eggs, salt, and soy sauce. If you don't want to make the batter from scratch, you can find takoyaki mix in Japanese grocery stores or Amazon.
The blend of fruity, tangy worcestershire sauce and aromatic kombu/soy flavours in mentsuyu give takoyaki sauce a delicious umami kick. Takoyaki sauce is a little sweeter than other Japanese brown sauces, offsetting the saltiness of crispy golden fried takoyaki balls perfectly!
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.
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.
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.
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.
Takoyaki is an iconic Japanese street food not only because of its distinct shape but also because of its flavor. The use of dashi and egg gives the batter a unique flavor which pairs beautifully with the savory filling and the salty sauces and garnishes.
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).
Takoyaki is a dish that originated from the Nishinari Ward (西成区 Nishinari-ku), Osaka Prefecture (大阪府 Ōsaka-fu) in 1935, and is said to have been inspired by Hyogo Prefecture's akashiyaki (明石焼き), a round omelette containing octopus eaten with dashi soup.
Why does takoyaki move? The movement of takoyaki is caused by the hot surface of the balls, which makes the bonito flakes on top visually appear as if they're alive. The movement of bonito flakes is actually a natural reaction to the heat. You see, bonito flakes are thin shavings of dehydrated fish.
It is made of a wheat flour-based batter and is typically filled with minced or diced octopus, tempura scraps, pickled ginger, and green onion. Takoyaki is also brushed with takoyaki sauce, similar to Worcestershire sauce and mayonnaise.
That is, “Tako,” or octopus, and “yaki,” a common suffix in Japanese food names meaning grilled or pan-fried. And that's exactly what Takoyaki are: Pan-fried octopus balls!
What are bonito flakes? Bonito flakes, or katsuobushi, are tissue-paper thin fish shavings with an intense umami flavour. Bonito flakes come from a tuna-like fish which is dried, fermented and then smoked. Bonito flakes are used alongside dried kelp to create the base of Japanese dashi stock.
There's a bite of chewy octopus in the center engulfed by light and airy batter. It's smothered in sauce, topped with wiggling katsuobushi (bonito flakes), and sprinkled with aonori (seaweed flakes).
Tenkasu (天かす) or Agedama (揚げ玉) is crunchy scraps/crumbs made from tempura batter. It is commonly used in the fillings for Takoyaki, Okonomiyaki, and Hiroshimayaki as it gives fluffier texture. It's also used as toppings for Tanuki Udon or Soba to give an extra crunchy texture. 1 Tbsp of Tennkasu is 3-4 grams.
Takoyaki are balled shaped Japanese dumplings made from a wheat flour batter filled with pieces of octopus. They are served with a Worcestershire like takoyaki sauce and mayonnaise drizzled on top and sprinkles of dried seaweed flakes and shavings of dried bonito.
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