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.
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.
If you don't like octopus, you can try making takoyaki with different ingredients such as chicken. Vegetarians can replace the octopus with vegetables like shiitake mushrooms.
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.
The Kraken by Revo Foods is a plant-based alternative to octopus made with fungi protein and what the Austrian startup calls a "unique new 3D structuring approach." This vegan-friendly octopus alternative is ready to eat but it can also be grilled, fried or baked and used to recreate a wide range of globally inspired ...
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.
Its name is Bonito Flakes. Bonito flakes are loved by many due to its deliciousness, especially when eaten with takoyaki (octopus balls). Some of you may not know this. But, bonito flakes are actually made from fish, specifically skipjack tuna.
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.
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).
CHEESE BOMB TAKOYAKI is a special takoyaki by JP KITCHEN. Topped with 3 types of cheeses (fresh mozzarella & cheddar, & nacho cheese sauce & Japanese mayo) and lightly torched. Accompanied with Takoyaki sauce & bonito flakes, packed separately.
Tako means octopus, and yaki indicates the cooking method, in this case, pan-frying. Sometimes called “octopus balls” in English, takoyaki is made of a takoyaki batter infused with dashi (dried kelp and bonito flakes) filled with diced octopus meat, tempura scraps, pickled ginger, and green onion.
Takoyaki sauce is similar to Okonomiyaki sauce, but this sauce has thicker consistancy and a bit sweeter and milder. Please try this sauce not only with Takoyaki, but also with any seafood dishes you like. Blended using 20 different fruits and vegetables to make this Okonomi sauce.
Takoyaki are bite-sized balls made of flour batter, seasoned with dashi stock and with a bit of octopus (tako) meat in the center. Red pickled ginger, long onion, sakura shrimp and other ingredients may also be added.
I got my baby octopus from my local Asian supermarket (T&T if you are in Canada), but you can also substitute it with squid or shrimp, and it will still be super delicious.
You can find a takoyaki pan on amazon.com or you can use an ebelskiver (Danish pancake) pan. As for the insides, octopus is classic, but feel free to put in shrimp, chicken, or whatever savoury filling you like. I like to do a combo of octopus, squid and shrimp.
Octopus has a light taste that some compare to chicken or even pork. A low-calorie protein, both nutritious and filling, the octopus is full of vitamins and is low in fat and high in iron. Octopus can be prepared by blanching it in boiling water and then baking it, as well as boiling, grilling, or poaching.
Sato began cooking. He started by making the takoyaki batter by mixing eggs and water into the powder. Then he poured that into a takoyaki griller and sprinkled it with pickled red ginger, green onions, and pieces of either squid or octopus.
Introduction: My name is Wyatt Volkman LLD, I am a handsome, rich, comfortable, lively, zealous, graceful, gifted person who loves writing and wants to share my knowledge and understanding with you.
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