Potato Mochi Takoyaki

Serves 1
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Directions

  1. 1Peel the potatoes.
  2. 2Cut the peeled potatoes into small cubes.
  3. 3Bake the potato cubes until soft.
  4. 4Mix the Blue King Oyster Mushroom with Wakamama Shoyu Koji in a jar.
  5. 5Add the marinated mushrooms to a bowl with other ingredients to re-imagine the octopus filling.
  6. 6Mash the baked potatoes through a strainer into a bowl.
  7. 7Add potato starch to the mashed potatoes.
  8. 8Mix and knead the potato mixture until it forms a dough.
  9. 9Roll the potato dough into small balls.
  10. 10Place the potato balls into a Takoyaki maker to cook until golden brown.
  11. 11Brush the cooked Takoyaki balls with a secret sauce.
  12. 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.