Vegan takoyaki with shiitake mushrooms
With shiitake instead of octopus, this takoyaki recipe is still delicious while being vegan.
Servings 4 people
- 1¼ cup vegan dashi stock
- 1 cup flour
- 1 tsp apple cider vinegar
- ¼ cup shiitake mushrooms fresh
- 1 green onion
- pickled ginger
- vegan sauces read more below
- nori seaweed or vegan furikake
Combine 1 1/4 cup of dashi stock and the apple cider vinegar with 1 cup of flour and mix until frothy.
After whisking until thoroughly combined, heat your pan and oil each hole.
Fill each hole until about 80% full, and top with cubed shiitake mushrooms, onion, and pickled ginger. Cover with remaining batter.
Cook for 1 to 2 minutes, trimming off excess batter and flipping them with a 90-degree flick of the wrist.
Continue to flip until golden brown, remove from heat, and serve coated with your favorite vegan sauce and/ or seaweeds.