Whole Plant Based Takoyaki
Serves 1
Directions
- 1Peel the potatoes.
- 2Cut the potatoes into smaller pieces.
- 3Roast the potatoes in the oven.
- 4Prepare the marinated blue king oyster mushroom in Wakamama Shoyu Koji.
- 5Mix the marinated blue king oyster mushroom with the roasted potatoes.
- 6Mash the potatoes through a strainer to create a smooth texture.
- 7Add potato starch to the mashed potatoes and mix well to form a dough.
- 8Form the potato dough into small balls.
- 9Place the mushroom mixture inside each potato ball.
- 10Cook the potato balls in a takoyaki pan until golden brown and bouncy.
- 11Brush the cooked takoyaki balls with the secret sauce.
- 12Garnish with seaweed.
Ingredients
- Potato
- Potato starch
- Blue king oyster mushroom
- Wakamama Shoyu Koji
- Secret sauce
- Seaweed
Equipment
Potato peelerOvenBowlStrainerTakoyaki pan
Tips
- The use of potato starch instead of flour creates a bouncy texture similar to traditional takoyaki.
- This recipe offers a whole plant-based alternative to the classic Japanese street food.
- Takoyaki can be served with various toppings like mayonnaise, ponzu sauce, or bonito flakes.
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