Description
A plant-based twist on the classic Japanese street food, this Vegan Takoyaki uses shiitake mushrooms instead of octopus, paired with homemade vegan dashi, creating crispy, umami-rich savory snack balls perfect for any occasion.
Ingredients
3 pieces kombu (2-inch)
4 dried shiitake mushrooms
2 tsp mushroom seasoning
2 cups water
1 cup all-purpose flour
1 ¼ cups vegan dashi (from above)
½ tsp rice vinegar or white vinegar
1 tsp baking powder
1 tsp soy sauce
¼ cup rehydrated shiitake mushrooms (from the dashi)
2–3 tbsp finely chopped green onion
1–2 tbsp beni shōga (red pickled ginger)
Vegan mayonnaise (for topping)
Vegetarian Bull-Dog sauce or vegan takoyaki sauce (for topping)
Aonori or seaweed flakes (optional, for topping)
Instructions
- In a saucepan, combine kombu, dried shiitake mushrooms, mushroom seasoning, and water. Heat until it just starts to boil, then reduce to a simmer for 10 minutes. Strain the broth and set aside the softened mushrooms for the filling.
- Chop the rehydrated shiitake into small bite-sized pieces. Finely slice green onion and pickled ginger.
- In a bowl, whisk together flour, baking powder, vegan dashi, vinegar, and soy sauce until smooth and thin.
- Heat a takoyaki pan over medium heat and brush the cavities well with oil.
- Pour batter into each cavity, allowing it to slightly overflow. Add shiitake pieces, green onion, and pickled ginger into each cavity.
- Cook for 3–4 minutes. Use a skewer to loosen the edges and begin turning the balls, folding in overflow batter to shape them into spheres.
- Continue turning until the takoyaki are golden brown and crispy, about 1–2 more minutes.
- Plate the takoyaki and top with vegan mayonnaise, takoyaki sauce, and a sprinkle of aonori if desired.
Notes
King oyster mushrooms can be used instead of shiitake for a different texture.
Use a gluten-free flour blend for a gluten-free version.
Optional add-ins: corn or small vegan cheese bits.
Kimchi can replace pickled ginger for a spicy twist.
Leftovers can be reheated in an air fryer or toaster oven for crispiness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Pan-Fried
- Cuisine: Japanese
Nutrition
- Serving Size: 4 takoyaki balls
- Calories: 170
- Sugar: 2g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
