# Whole Plant Based 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 potatoes into smaller pieces.
3. Roast the potatoes in the oven.
4. Prepare the marinated blue king oyster mushroom in Wakamama Shoyu Koji.
5. Mix the marinated blue king oyster mushroom with the roasted potatoes.
6. Mash the potatoes through a strainer to create a smooth texture.
7. Add potato starch to the mashed potatoes and mix well to form a dough.
8. Form the potato dough into small balls.
9. Place the mushroom mixture inside each potato ball.
10. Cook the potato balls in a takoyaki pan until golden brown and bouncy.
11. Brush the cooked takoyaki balls with the secret sauce.
12. Garnish with seaweed.

## Equipment

- Potato peeler
- Oven
- Bowl
- Strainer
- Takoyaki 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.

## Source

- Original video: https://www.tiktok.com/t/ZT6abkLXP/
- Recipe page: https://www.cliprecipe.com/recipe/c503c89b-47c7-469a-9d2d-d320d518f8c6
- Extracted: 2025-08-10

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