Serves 1
Directions
- 1Peel the potatoes.
- 2Cut the peeled potatoes into small cubes.
- 3Bake the potato cubes until soft.
- 4Mix the Blue King Oyster Mushroom with Wakamama Shoyu Koji in a jar.
- 5Add the marinated mushrooms to a bowl with other ingredients to re-imagine the octopus filling.
- 6Mash the baked potatoes through a strainer into a bowl.
- 7Add potato starch to the mashed potatoes.
- 8Mix and knead the potato mixture until it forms a dough.
- 9Roll the potato dough into small balls.
- 10Place the potato balls into a Takoyaki maker to cook until golden brown.
- 11Brush the cooked Takoyaki balls with a secret sauce.
- 12Garnish the Takoyaki with seaweed.
Ingredients
- Potato
- Potato starch
- Blue King Oyster Mushroom
- Wakamama Shoyu Koji
- Secret sauce
- Seaweed
Equipment
Vegetable peelerKnifeCutting boardBaking trayOvenJarSpoonMixing bowlStrainerTakoyaki makerBrushPlateTongsFork
Tips
- This recipe is a vegan and gluten-free take on traditional Takoyaki.
- The octopus inside the Takoyaki is reimagined using Blue King Oyster Mushroom marinated in Wakamama Shoyu Koji.
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