# Potato Mochi Takoyaki

This is a whole plant-based Takoyaki made from potato mochi, offering a bouncy and soft texture.

- Cuisine: Japanese
- Category: Appetizer
- Language: en

## Ingredients

- Potato
- Potato starch
- Blue King Oyster Mushroom
- Wakamama Shoyu Koji
- Secret sauce
- Seaweed

## Instructions

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

## Equipment

- Vegetable peeler
- Knife
- Cutting board
- Baking tray
- Oven
- Jar
- Spoon
- Mixing bowl
- Strainer
- Takoyaki maker
- Brush
- Plate
- Tongs
- Fork

## 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.

## Source

- Original video: https://www.instagram.com/reel/DL9iL7kuW1M/
- Recipe page: https://www.cliprecipe.com/recipe/560a8bb0-f854-444c-a989-cb847cb5e22b
- Extracted: 2025-09-04

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt